A Ciarlotta is a pudding, made largely of pastry cream that gains substance and body from either ladyfingers or pan di spagna, and fruit or jam. This, from Artusi, also has a pleasant lemony cast.
Prep Time: 1 hours, 30 minutes
Ingredients:
- 7/8 cup (200 ml) of milk
- 2 1/2 tablespoons sugar
- 1/2 tablespoon flour
- 1 egg
- Grated lemon peel (a teaspoon or so)
- 7/8 cup (200 ml) of water
- 1/3 cup (75 g)
- 3/4 pound (325g) pan di Spagna or savoiardi
- Fruit preserves
Preparation:
Make a cream (see instructions if need be) with- 7/8 cup (200 ml) of milk
- 2 1/2 tablespoons sugar
- 1/2 tablespoon flour
- 1 egg
- Grated lemon peel
Finely slice 3/4 pound of pan di Spagna or savoiardi (cookies similar to ladyfingers, but twice as thick), and use it, together with fruit preserves and the above mentioned cream, to fill a pudding mold. Once the mold is full, pour the syrup over it so that it will soak the pan di Spagna or savoiardi. Chill the pudding for several hours, then unmold it (wipe a hot moist cloth over the outside of the mold to loosen it) and serve it.
