Apricot Charlotte With Raspberry Sauce Recipe – a delicious recipe with ladyfingers, apricots, sugar, Water, Unflavored gelatin, Water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line sides and bottom of a 9-inch springform pan with ladyfingers.
2
Cover and set aside.
3
Soften gelatin in 1/4 c. water.
4
Cover apricots with water and microwave 8 min.
5
Drain; combine with 1/3 c. sugar and 1 c. water.
6
Microwave 15 min.
7
Puree and strain.
8
Blend in gelatin thoroughly.
9
Chill till slightly thickened.
10
Beat egg whites till stiff; gradually add in 1/4 c. sugar.
11
Mix into apricot puree.
12
Whip cream till stiff, add in powdered sugar, fold into apricot mix.
13
Pour half of mix into prepared pan; place ladyfingers on top.
14
Fill with remaining mix and refrigerateseveral hrs till hard.
15
Puree raspberries.
16
Strain.
17
Add in powdered sugar.
18
Mix and pour over mix in pan.
19
Refrigeratewell before serving.
896
kcal
Calories
53
g
Fat
92
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 1/2 doz ladyfingers, 2 pkt (6-ounce) dry apricots, 1/3 c. Imperial granulated sugar, 1 c. Water, and more.
Yes, Apricot Charlotte With Raspberry Sauce Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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