Summary

Ingredients

• 40 g coffee
• 250 ml boiling water
• 450 g suar
• 24 sheets gelatine, white (no scatter gelatine! Sheets!)
• 12 egg yolks
• 3 packs vanilla sugar
• 750 ml cream, chilled
• 2 packs ladyfingers

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Instructions

1. Recipe for a springform pan with a diameter of 28 cm.
2. Brew the coffee with the boiling water and let it run through a filter. Caramelize the sugar in a pan until golden yellow, then deglaze with the boiled coffee. Mix, remove from heat and let cool for 10 minutes.
3. Soak the gelatin. Whisk the egg yolks with vanilla sugar and place in a water bath. Gradually pour in the liquid coffee-sugar mixture and whip everything into a cream at a low temperature.
4. Squeeze out the gelatine, add while stirring and dissolve. Let the cream cool down. Whip the cream until stiff and when the cream starts to gel, fold in the cream.
5. Place the ladyfingers on the edge of the springform pan and pour the cream in the middle. Chill the charlotte for at least 4 hours.