Publication-approved historical recipe
Raspberry almond charlotte russe recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 175 g fresh raspberries, washed
- 285 ml carton fresh whipping cream
- 2 packets almond sponge fingers
- 75 ml Amaretto liqueur
- a few fresh raspberries, to decorate
- Pouring cream, to serve (optional)
Method
- Rinse the mould with cold water and line it with cling film. Split the sponge fingers and briefly dip enough in amaretto to line the sides; cover the base with undipped fingers.
- Whip the cream until thick. Layer half the raspberries and cream in the mould, repeat, then cover with more undipped sponge.
- Press with a close-fitting plate and weight and chill for at least 6 hours.
- Invert onto a plate, remove the film and decorate with raspberries.