Ingredients:
1 package ladyfingers
1 cookie in the nuts
coconut

For the vanilla foam
25 cl of fresh cream
4 bags of sugar
vanilla or clove
vanilla
50 g sugar
3 sheets of gelatin

For the decoration
sliced kiwi
Topping

Method:
For the biscuit coconut:
Boil Up 5 egg whites and 125 g of icing sugar meringue closes with a electric mixer. In a bowl, mix 25 g almond powder and 100g grated coconut.

Add this mixture to the meringue, stirring gently. Pour batter on a baking sheet lined parchment paper (30 cm by 40) and bake at 1600 C for 10 min.

For the vanilla mousse:
In a bowl, fit the whipped cream, adding the icing sugar and vanilla sugar and set aside. Dip the leaves gelatin in water to soften and drain. Then dissolve them in 3v. tablespoons water hot.

Stir gelatin with whipped cream. Chemiser a circle of parchment paper or plastic wrap. Cover the circle with the ladyfingers, sweetness cons walls. Cut the cake in the coconut Mounting dimensions of the circle.

Remove the disc mounting dimensions of the circle.

Remove the disc got to the bottom of the circle and top with half vanilla foam. Cover with slices of kiwi, spread the remaining vanilla foam and drop again slices of kiwi.

Cover everything with plastic wrap and refrigerate overnight.

Carefully unmold lo charlotte right out of refrigerator, coat and serve immediately.

Charlotte Exotic Recipe