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Charlotte Marsala

Newman's picture
Ingredients
  Sponge fingers 8 Ounce
  Butter 5 Ounce
  Icing sugar 5 Ounce
  Chopped walnuts 5 Ounce
  Egg yolks 5
  Cream 1⁄4 Pint (For Marking)
  Marsala/Drambuie 1 Cup (16 tbs) (Wineglass Marsala)
  Walnut halves 1 Cup (16 tbs) (For Decoration)
Directions

Well grease a 6 inch loose bottomed cake tin.
Split sponge fingers and trim them to the same length, just a little longer than the depth of the cake tin.
Dip them quickly in the Marsala and line the tin.
Now mix all the other ingredients, except cream and walnut halves, together to a stiffish paste and put carefully into the centre of the tin.
Spread evenly, and put into the refrigerator to set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert

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