Name: Pineapple Charlotte recipe by Sneha Marathe at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: For Ladyfingers -; Maida - 180 g; Sugar - 200 g; Eggs - 6 (whites and Yolks separate); For Bavarian Cream -; Milk - 125 ml; Sugar - 40 g; Gelatin leaves - 1.5; Cream - 125 g; Egg yolks - 3; For spun sugar -; Sugar - 100 g; Assembly -; Pineapple Rings - 6

Instructions

Ladyfingers -
Preheat the oven at 180 degree celcius.
Beat the egg whites to soft peak stage. Add 100 g sugar to it spoon by spoon. Keep beating till it gets firm and shiny. It should not fall down from the whisk.
Whisk together the remaining sugar and egg yolks.
Fold this egg yolk mixture and flour in the egg white mixture. Fold it gently, by adding a spoonful of each mixture alternatively. Do not over-mix, otherwise the mixture will be too runny to pipe.
Line the baking tray with butter paper.
When the folding is done, fill the mixture in the piping bag and pipe out finger like vertical biscuits onto the butter paper. Try to pipe all the fingers of same size and shape.
Bake the fingers at 180 Degree C for 20 mins until the surface starts becoming golden brown.
Remove from the oven and let them cool down.
For Bavarian Cream -
Whisk egg yolks and sugar together.
Bloom the gelatin leaves.
Whip the cream in a chilled bowl till the soft peaks and keep it aside in the refrigerator. (Chill the bowl beforehand)
Now boil the milk on medium heat on the saucepan.
Add this milk to the egg yolk and sugar mixture, whisk it and put it back in the saucepan on medium heat.
Bring it to boil. when it starts boiling even slightly, remove from heat immediately. If you keep heating it, it will curdle.
After removing from the heat, add bloomed gelatin leaves. Mix it till gelatin is completely dissolved.
Keep it aside to cool.
Once the mixture has cooled completely, add it to the whipped cream and fold gently. Fold till all the mixture is incorporated. Do not over-mix. Keep it aside for final assembly.
For Spun Sugar (Dry Method) - Do this step after assembly is done.
Heat the sugar in a saucepan on a medium heat. The sugar will melt in 4-5 mins and caramel will be formed directly (Skipping all the middle stages of the sugar).
Remove from the heat when caramel is formed. Make sure the whole sugar is melted and no lumps are left.
Let the caramel cool till it starts forming threads.
Take a large mixing bowl. When the caramel is cool enough, take a fork, dip it in the caramel, and spin it very fast along the bowl.
You will get beautiful threads of caramel. Gather them all and make it into a ball. Make sure to serve immediately after creating the ball, otherwise it takes up moisture.
Assembly - Assembly of the Charlotte is the most important thing. The version I have made is upside down version of the Charlotte.
Take a vertical vessel. I prefer steel vessel.
Line walls of the vessel with a cling film.
Dip the non flat side of the ladyfinger in the pineapple syrup just slightly, and line the lady fingers vertically, along the wall of the vessel. (Do not soak the lady finger completely, just a slight dip so that it will stick to the cling film)
Add a layer of Bavarian cream into the vessel.
Now add a layer of chopped pineapples. Cover it with thin layer of Bavarian cream again.
Add a layer of lady fingers, now horizontally. Add 3-4 lady fingers on the previous layers.
Repeat the same layers again. Last layer should be of the lady finger.
Now cover the assembled vessel with a cling film and keep it in the freezer for 30 mins.
After 30 mins, remove it from the freezer, and keep it upside down on the plate. In such a way, that now the Bavarian cream will be your first layer and lady finger layer will be at the bottom.
Tie a pretty ribbon, and place the spun sugar ball on the top of your Pineapple Charlotte.
Enjoy!!!

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