A Tipsy Charlotte. ✠
- 1 large stale sponge-cake.
- 1 pint rich sweet cream.
- 1 cup Sherry wine.
- ½ oz. Cooper’s gelatine, soaked in a cup of cold water two hours.
- 1 teaspoonful vanilla or bitter almond extract.
- 3 eggs, whites and yolks beaten together, but very light.
- 1 pint milk.
- 1 cup sugar.
Heat the cream almost to boiling; put in the soaked gelatine and half a cup of sugar, and stir until dissolved. Remove from the fire, flavor, and when cool, beat or churn to a standing froth. Cut off the top of the cake in one piece, and scoop out the middle, leaving the sides and bottom three-quarters of an inch thick. Over the inside of these pour the wine in spoonfuls, that all may be evenly moistened. Fill with the whipped cream, replace the top, which should also be moistened with wine and set in a cold place until needed.
Serve with it, or pour around it, a custard made of the eggs, milk, and the other half cup of sugar.