Iced Coffee Charlotte

Ingredients

Directions

1. 1

   Stir 125 ml milk, pudding powder, espresso powder and sugar until smooth. Bring 375 ml milk to the boil in a saucepan. Remove the pot from the hotplate, stir in the custard powder and place back on the hotplate. Let the pudding boil while stirring for at least 1 minute. Put the pudding into a mixing bowl, cover the surface with foil and let it cool down for about 2 hours

2. 2

   Halve 11 lady fingers and set aside. Put 1/2 and 15 lady fingers in a freezer bag and crumble them with a rolling pin. Melt butter and mix with the crumbs. Coat a plate with oil. Press the crumb mixture on it to a cake base (19 cm Ø). Place a cake ring around the cake base so that approx. 2 cm remain free between the base and the cake ring. Place the shortened sponge fingers on the cake ring with the sugar layer facing outwards. Chill for about 30 minutes.

3. 3

   Soak gelatine in cold water. Whip 400 g cream and vanillin sugar until stiff. Squeeze the gelatine, dissolve and stir in approx. 1 tbsp. of whipped cream. Then stir into the remaining cream. Stir the cold pudding briefly with the whisks of the hand mixer. Fold in 2 portions of cream. Pour espresso cream on the base and smooth it down. Chill for approx. 4 hours

4. 4

   Peel curls from the chocolate with a peeler. Whip 100 g of cream until stiff and fill into a piping bag with punched spout. Remove the cake from the springform pan and arrange on a cake platter. Spray 12 cream tuffs onto the cake and chill until serving. Dust the cream tuffs with cocoa and decorate the middle with chocolate curls

5. 5

   Waiting time approx. 5 hours