Recipe for Mini Apple Charlotte with Vanilla Whipped Cream

Preparation of the sponge biscuit. Separate the whites from the yolks of two eggs. Mix the whole eggs with the two yolks and 80g of sugar, stopping the mixing when it has doubled in volume, resulting in a fluffy consistency and a pale yellow color.

Whip the egg whites before adding the 30g of sugar. Stop beating when the whites are firm. Gently fold the whipped whites into the first mixture. Spread your preparation evenly on a baking tray lined with greased parchment paper. Bake in the oven at 210° for 5 to 6 minutes depending on your oven.

Once the biscuit is baked, turn it over onto a piece of parchment paper and gently remove the second sheet to allow your biscuit to cool. *And to save time, feel free to buy pre-made ladyfingers at the store!

Preparation of apple sauce. Start by cutting the apples into small, even cubes to ensure that all pieces cook at the same time.

Put everything in a saucepan, along with the sugar and a little bit of cider. There’s no need to add more sugar; the sweet and naturally sugary apple will be enough to give flavor to the compote. Let it cook on low heat and covered.

Check from time to time and add the cider depending on the texture of the apples; they should be soft. If they are not yet soft, continue to add more after the cider evaporates. When they are soft, blend everything together. Remove from heat and let cool.

Preparation of vanilla whipped cream. Chill a bowl and the whisks for 30 minutes. Then add all the ingredients and whip at medium speed until the mixture is firm.

Decoration. Prepare a bowl with lemon juice. Cut your apple into quarters and then into thin slices, keeping the skin for more color. Cut your slices into thin strips. Set your apples aside in the lemon juice to prevent browning.

Assembly. Place a sheet of baking paper or acetate in a tube with a diameter of 5.5 cm and a height of 5 cm. Use a simple mold as an alternative to the tube if needed.