I made these mini berry Charlottes for a friend's birthday last week. I found the recipe in Tea Time magazine and thought they would make a pretty presentation. As always I made a few changes to the recipe but I think they turned out yummy.The bottom of the Charlotte is a homemade butter cake that I baked in 10" x 15" pan and then cut into 2 inch rounds. The rounds are surrounded by lady fingers and a bow holds them together. The Charlotte is filled with a heavy cream mixed with raspberry preserves and cream cheese, and then topped with fresh strawberries, blueberries and raspberries.
2 comments:
Sounds delicious and looks beautiful too!
It's gorgeous!
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