LEMON CHARLOTTE..only 4 Ingredients

READY IN: 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lemons, juice of, strained
  • 300
    ml thickened cream
  • 1
    (395 g) can condensed milk
  • 400
    g savoiardi sponge cake fingers
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DIRECTIONS

  • line the base of a 22 cm. (8 1/2") springform tin with baking paper.
  • line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.
  • cover the base with more sponge fingers, cutting to fit.
  • beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice.
  • place 1/3 of the filling over sponge fingers.
  • another layer of sponge fingers. another 1/3 of filling.
  • another layer sponge fingers and last of the filling.
  • refrigerate for at least 8 hours or over night.
  • decorate as desired. I used whipped cream, strawberries and slices of lemon.
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