New This Month

Frozen Charlottes

  • Servings: 4


  • 1 cup sugar, plus 2/3 cup for meringue
  • Zest of 2 lemons
  • 28 store-bought ladyfinger biscuits (not the sponge cake variety)
  • 2 cups sorbet or gelato, softened
  • 4 large egg whites
  • Pinch of salt


  1. In a small saucepan, combine 1 cup sugar, 1 cup water, and lemon zest. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat; let cool.

  2. Place four 3-by-3-inch ring molds on a parchment-lined baking sheet. Using a pastry brush, lightly coat ladyfingers on both sides with cooled lemon syrup. Trim 1 1/2 inches from the end of each ladyfinger. Using short pieces, flat sides down, form a base, trimming if necessary to fill completely. Place long pieces, flat sides in and cut sides down, around the perimeter of each mold.

  3. Fill each mold with 1/2 cup sorbet, pressing with a small rubber spatula to fill any gaps. Wrap molds tightly with plastic wrap, and freeze overnight.

  4. Just before serving, with an electric mixer, beat egg whites and salt on medium-high until soft peaks form. Gradually add remaining 2/3 cup sugar, one tablespoon at a time; continue beating until stiff and glossy.

  5. Remove charlottes from freezer; let stand for 5 minutes. Discard parchment paper. Carefully press up with your fingers from bottom of each charlotte to release. Dollop each charlotte with meringue. Using a small blowtorch, brown meringue; alternately, place under broiler and heat until golden. Transfer to serving plates; serve immediately.


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