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Charlotte Marsala

Newman's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4929 Calories from Fat 2756

% Daily Value*

Total Fat 313 g481.7%

Saturated Fat 101.3 g506.3%

Trans Fat 0 g

Cholesterol 1238.7 mg412.9%

Sodium 2060.2 mg85.8%

Total Carbohydrates 453 g151%

Dietary Fiber 21.7 g86.8%

Sugars 256.8 g

Protein 76 g151.4%

Vitamin A 97.1% Vitamin C 2.2%

Calcium 58.4% Iron 55.6%

*Based on a 2000 Calorie diet

Charlotte Marsala Recipe