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Author Notes: Sharlotta is a Cypriot dessert very popular with our mothers. —elena antoniou
- 6 Cups whole milk
- 6 tablespoons Slightly heaped sugar
- 8 tablespoons Level corn flour
- 3 Egg yolks
- 250 milliliters Fresh cream
- 6 tablespoons Rose water
- 4 tablespoons Milk
- 400 Grams or 20x20cm sponge cake.
- 1 cup Chopped almonds.
- 1 cup Mixed dried fruit. (Crystalized or glazed)
- 300 Grams tinned pears (optional)
- Mix the corn flour in 1 glass of milk. Beat the egg yolks and add the fresh cream.
- Pour the rest of the milk and sugar in a saucepan. and place over heat. Add the corn flour mixture and stir vigorously and continuesly until warm.
- Take sauce pan off the heat and beat in the the egg mixture. Return to the heat and continue stirring until slightly thick and bubbles form. Stir in 2 tablespoons rose water, and cool.
- Slice the cake into 2cm thickness and lay at the bottom of a deap serving dish. Sprinkle 2 tablespoons of each rose water and milk.
- Add on top the almonds and fruit and finish with half of the custard. Repeat again with the same procedure.
- Decorate wth slivered almond and some peel. Refrigerate and serve cold.
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