- 5 egg yolks
- 150 g powdered sugar
- 250 g liquid cream
- 9 leaves gelatine
- 100 g Grand-Marnier
- 160 g whipped cream
- 2 egg whites
- 40g refined sugar
- sponge cake
Soak Gelatine in cold water. Beat egg yolks with powdered sugar to a foam. Heat liquid cream luke warm and dissolve gelatine - from which excess water has been wrung out - in the cream.
Add powdered sugar - egg yolk mixture. Stir well and let stand one hour in refrigerator. Stir in Grand-Marnier until the mixture is smooth.
Combine egg white, whipping cream and sugar, and beat stiff. Fold the two mixtures together.
Line Charlotte form with sponge cake. Fill form with finished mixture, and place in refrigerator for 4 hours.
Remove chilled Grand-Marnier Charlotte from the form by dipping form in hot water without allowing water to contact Grand-Marnier Charlotte. Garnish with fresh raspberries, vanila sauce and raspberry sauce (strained raspberries sweetened with powdered sugar). Dust with powdered sugar.
Tip: Fresh peppermint also makes a fine garnish.