|Sponge cake/Commercial sponge cake||2 Cup (32 tbs), diced|
|Kirsch syrup||5 Tablespoon|
|Raspberry jam||1⁄4 Cup (4 tbs)|
|Light cream||2 Cup (32 tbs)|
|Chantilly cream||1⁄2 Cup (8 tbs)|
Into bottom of 6 dessert cups, arrange a few pieces of cake moistened with kirsch syrup.
Pour 2 tsp (10 mL) raspberry jam into each cup.
Using a spoon or pastry bag, fill three quarters with light cream.
Cut ladyfingers in half.
Place 3 ladyfingers against sides of each cup, rounded tip up.
Using a pastry bag with a medium size fluted nozzle, pipe a swirl of Chantilly cream onto each charlotte.
Decorate with a raspberry and a mint leaf.
Serving size: Complete recipe
Calories 3663 Calories from Fat 1781
% Daily Value*
Total Fat 201 g309.9%
Saturated Fat 123.2 g616.1%
Trans Fat 0 g
Cholesterol 1188.1 mg396%
Sodium 1376.9 mg57.4%
Total Carbohydrates 382 g127.2%
Dietary Fiber 7.9 g31.5%
Sugars 237.7 g
Protein 39 g77.8%
Vitamin A 121.3% Vitamin C 56.1%
Calcium 83.1% Iron 79.6%
*Based on a 2000 Calorie diet