Although the name of Sharlotta (Cypriot trifle) is French, this light, cool and refreshing dessert used to be very popular back to nineties as a Sunday dessert, after a heavy meal or just as an afternoon dessert with a cup of coffee or tea.
Sharlotta was my mother’s classic Sunday dessert; it reminds me of the arguments we had with my sister and my brother as to who would eat the karidaki (preserved sweet) from the top of the cream.
Nowadays, sharlotta is not so popular especially amongst the younger people, but for me it will always be a favourite. A delicious dessert, full of flavours that allows you to utilise all of your preserved sweets (glika tou koutaliou), that I’m sure you also keep in hoards in your fridge :)
The specific recipe, is borrowed from my friend Maria who, I have to admit, has a Masters in Sharlotta! For sure worth a try!
To decorate the cream you can use whatever (preserved sweets) you like. I particularly love pergamondo and kitromilo but walnuts are also a must, not only to add flavour but for the colour they add in the decoration.
INGREDIENTS:
for the sponge cake
6 large eggs room temperature
450gr sugar
200 gr self raising flour
200 gr self farina flour
2 tsp BP
1/2 tsp salt
3 tsp water
for the cream
60gr sugar
80gr corn flour
1tsp vanilla extract
2 eggs
1 lit milk
2 tsp orange or pergamondo zest
30gr blossom water
to decorate the cream
400 gr preserved sweets (walnut, kitromilo, pergamondo or anything citrus), drained and sliced
50gr roasted almonds, roughly chopped
60 grams syrup from the sweets
60 ml orange juice
30gr blossom water
2 tbs orange or pergamondo zest
METHOD:
for the sponge cake
Preheat oven to 170 C degrees. Line bottoms of a square oven tin with cooking paper (do not grease the sides)
In the bowl beat 6 large eggs with a hand mixer for 1 minute on high speed
With the mixer on, gradually add sugar and continue beating 5-6 minutes until thick and fluffy
Whisk together the flour and BP then sift this mixture into fluffy egg mixture one third at a time
Fold with a spatula with each addition just until incorporated adding some water if required
Do not over-mix or you will deflate the batter
Pour the mixture into the prepared tin and bake for 35-40 minutes, or until top is golden brown
Remove from pan by sliding a thin spatula and transfer to a wire rack and remove cooking backing
Cool cake to room temperature before you can use it
Meanwhile...
Boil the almonds for 3 minutes in order to be able to remove the skin
Roast the almonds in the oven on a low heat (around 150 C degrees), until golden brown
Once they’ve cooled, chop them coarsely
Pour the syrup from the spoon sweets in a deep bowl together with the orange juice and blossom water
Dip the sponge cake (which you have already cut it in sticks 2.5x10cm) in the syrup. Don’t let them soak!
Lay the sponge cake pieces in rows along the base of a deep serving dish. Cover the whole base
Sprinkle with some orange or pergamondo zest
Next...
Mix the cold milk with the corn flour and sugar into a saucepan
Add the blossom water, the orange or pergamondo zest and the eggs lightly beaten. Mix well
Heat it up and stir vigorously until it starts to thicken. Let it simmer for a few seconds, stirring constantly
Remove the cream from the heat and pour it over the sponge cake in your serving bowl (preferably clear)
You can decorate with the sliced preserved sweets creating a round design
Sprinkle on top the roasted almonds
Let it cool and place in the fridge
Tips:
1. You can uplift sharlotta by serving it in elegant individual bowls or glasses and give it the class it deserves.
2. Chill the sharlotta in the fridge before you serve for the flavours to blend
3. Always serve it cold