NO BAKE CHARLOTTE

NO BAKE CHARLOTTE

Ingredients for the cake:
1 pack lady fingers to line the cake
one 8-inch round sponge or chiffon cake
whipped cream for garnish


Ingredients for the pastry cream:
2 1/2 cups milk
4 pieces egg yolk
2/3 cup sugar
4 tablespoons cornstarch
2 teaspoons vanilla
4 tablespoons butter

Directions:
1. Bring the milk to a simmer in a heavy-bottomed saucepan.
2. Meanwhile, in a mixing bowl, stir together the egg yolks, sugar, cornstarch and vanilla.
3. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes.
4. Remove the saucepan from the heat and stir in the butter. Let cool to room temperature, stirring occasionally. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days. Makes about 1 1/2 cups.

Ingredients for the cream filling:
2 teaspoons gelatin
4 tablespoons water
3 cups pastry cream
3 cups whipped cream

Directions:
1. In a small bowl, stir together the gelatin and 2 T of water. Let this mixture sit for 5 minutes and let this sit for a few seconds over hot water to dissolve the gelatin.
2. Whip the pastry cream. Add the gelatin and mix until combined. Set aside.
3. Whip the cream to soft peaks. Fold the cream in the pastry cream mixture. Mix just until combined.
Ingredients for the filling: 2 cups frozen raspberries, thawed, 1/4-1/2 cup sugar
Directions: Using a food processor or blender, puree the berries until smooth. Strain the puree through a fine-mesh sieve into a bowl. Season to taste with sugar. Set aside until ready to use.

To assemble:
1. Line the sides of a 9-inch spring-form pan with an acetate strip with the same height as the spring-form pan.
2. Place the sponge cake on the bottom layer of the spring-form pan.
3. Line the sides with store bought lady fingers.
4. Pour half the quantity of the cream filling over the sponge cake.
5. Then spoon mounds of raspberry sauce around the cream filling starting from the outside then towards the middle forming spots of raspberry on the cream filling. Then using a spatula or a knife, swirl the raspberry sauce around to form a lattice design.
6. Then pour the remaining cream filling over. Make sure to only fill 3/4 ‘s the way. Spoon the raspberry sauce again and swirl it around to form the lattice design.
7. Place in the refrigerator to set for about 3-4 hours.
8. Before serving, un-mold the cake from the spring-form pan being careful not to ruin the cake.
9. Pipe additional whipped cream around the cake.
10. Tie a big bow around the lady fingers and serve in a cake stand.