Jamaican Charlotte Recipe

Jamaican Charlotte Recipe

Ingredients: Serves 8-10

3 x 75 g/3 x 3 oz/3 small packets of sponge (lady) fingers
175 g/6 oz unsalted (sweet) butter, softened
350 g/12 oz/2 cups icing (confectioners') sugar
40 g/1 oz cocoa (unsweetened chocolate) powder
30 ml/2 tbsp rum
300 ml double (heavy) or whipping cream
2 bananas
15 ml/1 tbsp lemon juice
15 ml/1 tbsp caster (superfine) sugar

Toasted coconut flakes, to decorate

Method:

Use some of the sponge fingers to line the base and sides of an 18 cm/7 in deep round, loose-bottomed cake tin (pan). Crush the remainder. Beat the butter until really soft. Sift the icing sugar and cocoa over and work in with a wooden spoon, adding the rum. Whip the cream until peaking. Mash the bananas with the lemon juice and sugar and fold in half the whipped cream. Spread half the chocolate mixture over the biscuits (cookies) in the tin, then a third of the crushed sponge fingers. Add a layer of half the banana cream and half the remaining crumbs. Repeat the layers, finishing with a layer of banana mixture. Chill until firm.


Trim the sponge fingers level with the top of the banana mixture. Spoon the remaining cream into a piping bag fitted with a large star tube (tip) and pipe rosettes of cream all round the top edge. Decorate the centre with toasted coconut flakes before serving.


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