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Raspberry and Cointreau charlotte

Raspberry and Cointreau charlotte

Ingredients (serves 10):

  • 30 ladyfinger biscuits
  • 50cl cream
  • 60g sugar
  • 5cl Cointreau
  • 250g raspberries

Method:

  • Step 1

    Arrange the ladyfinger biscuits on a plate, flat side down

  • Step 2

    Ensure the cream is very cold before whipping it until stiff in a bowl with the sugar and Cointreau

  • Step 3

    Top each biscuit with the whipped cream and then garnish with raspberries

  • Step 4

    Dust with icing sugar