Store-bought ladyfingers can be used to form charlotte and cake layers.
Martha Stewart Living, December 2000
Yield Makes one 8 1/2-inch charlotte
- 1/4 cup sugar
- 1 tablespoon kirsch
- 1 recipe <u>Ladyfingers</u>, bottoms trimmed flat
- 1 recipe Pistachio Bavarian Cream and Praline (http://www.marthastewart.com/283342/pistachio-bavarian-cream-and-praline)
- Combine sugar and 1/2 cup water in a small saucepan, and allow to simmer over low heat, stirring occasionally, until sugar has dissolved, 1 to 2 minutes. Remove from heat, and allow to cool. Add kirsch, and stir to combine. Brush ladyfingers and cake rounds with syrup. Place ladyfingers around edge of 81/2-inch springform pan. Lay a cake round in the bottom, trimming, if necessary, to fit.
- Spoon in 1/3 pistachio bavarian cream, smooth top, and sprinkle with 1/3 pistachio praline. Repeat with remaining cake rounds, bavarian cream, and praline to form two more layers. Place in the refrigerator to set, 4 to 5 hours, or overnight. Serve.
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