Frozen Charlottes

Frozen Charlottes

Photo by kmad

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup sugar, plus ⅔ cup for meringue

  • Zest of 2 lemons

  • 28

    store-bought ladyfinger biscuits (not the sponge cake variety)

  • 2

    cups sorbet or gelato, softened

  • 4

    large egg whites

  • Pinch of salt


1.In a small saucepan, combine 1 cup sugar, 1 cup water, and lemon zest. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat; let cool. 2.Place four 3-by-3-inch ring molds on a parchment-lined baking sheet. Using a pastry brush, lightly coat ladyfingers on both sides with cooled lemon syrup. Trim 1 1/2 inches from the end of each ladyfinger. Using short pieces, flat sides down, form a base, trimming if necessary to fill completely. Place long pieces, flat sides in and cut sides down, around the perimeter of each mold. 3.Fill each mold with 1/2 cup sorbet, pressing with a small rubber spatula to fill any gaps. Wrap molds tightly with plastic wrap, and freeze overnight. 4.Just before serving, with an electric mixer, beat egg whites and salt on medium-high until soft peaks form. Gradually add remaining 2/3 cup sugar, one tablespoon at a time; continue beating until stiff and glossy. 5.Remove charlottes from freezer; let stand for 5 minutes. Discard parchment paper. Carefully press up with your fingers from bottom of each charlotte to release. Dollop each charlotte with meringue. Using a small blowtorch, brown meringue; alternately, place under broiler and heat until golden. Transfer to serving plates; serve imme


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