PISTACHIO CHARLOTTE

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Pistachio Charlotte image

Store-bought ladyfingers can be used to form charlotte and cake layers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8 1/2-inch charlotte

Number Of Ingredients 4

1/4 cup sugar
1 tablespoon kirsch
1 recipe Ladyfingers bottoms trimmed flat
1 recipe Pistachio Bavarian Cream and Praline

Steps:

  • 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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