Swiss Raspberry Charlotte
|Canned raspberries||15 Ounce (1 Can)|
|Egg yolk||1 , beaten|
|Light cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|For swiss meringue|
|Fruit syrup||2 Tablespoon|
|Confectioners sugar||3⁄4 Cup (12 tbs), sifted|
Strain the juice off the fruit, measure and add water to make up to 1 cup.
Put cornstarch in a small saucepan, blend with a little juice into a smooth paste and then stir in remaining juice.
Heat, stirring steadily with a wooden spoon, and simmer for 3-5 minutes until thickened and clear.
Remove from heat.
Mix the egg yolk and cream together and stir gradually into the sauce.
Add lemon juice and sugar to taste.
Cut one rounded end from each ladyfinger.
Pour a thin layer of raspberry cream in the bottom of a 6 inch souffle dish and stand the ladyfingers round the dish.
Fill with layers of fruit and cream.
Cover the cream with a layer of drained fruit, then another layer of cream, a layer of fruit and cover with the remaining cream.
To make the Swiss Meringue put one egg white, fruit syrup and confectioners' sugar (or 2 egg whites and confectioners' sugar) in a bowl over a saucepan of simmering water.
Beat together until thick and making soft peaks.
Remove from heat and beat until cool.
Flavor to taste with lemon, vanilla or fruit juice.
Pipe the meringue onto the Charlotte, covering the filling and rising pyramid style in the center.
Bake in a moderate oven for 20 minutes or until the meringue is delicately colored.