Pineapple Charlotte

For the pineapple charlotte, separate the eggs. Separately, beat the egg whites and whipped cream until stiff. Soak gelatine, then dissolve with a little of the lemon juice. Beat yolks with sugar until foamy, stir in pineapple juice and gelatin. Refrigerate until the mixture is semi-stiff.

Cut pineapple into small pieces. Fold pineapple, whipped cream and beaten egg whites into yolk mixture. Line a snow kettle with plastic wrap.

Cut the sponge cake roulade into 1 cm thick slices and place them in the cauldron (close together). Now pour in the fruit mixture, cover with sponge slices. Cover with cling film and refrigerate overnight.

Turn out the pineapple charlotte onto a cake plate.

Preparation Tip:

If you bake the sponge cake roulade for the pineapple charlotte yourself, it is best to spread it with currant jam.

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