Sharlotta is a beloved retro Greek-Cypriot trifle that became a staple for afternoon tea and family gatherings in Cyprus during the 1960s. With several variations, the Cyprus Sharlotta is usually served after a meal as a refreshing light dessert. It was also traditionally used as an economical way to repurpose leftover homemade sponge cake. Drawing inspiration from the classic French Charlotte pudding, and unlike a British trifle, an authentic traditional Cypriot Sharlotta does not contain any jelly. It instead adapted the French and British concept to local Mediterranean ingredients. This often highlights fragrant floral waters, local brandy, and traditional SPOON SWEETS. This version of Sharlotta is a delicious, light, refreshing Cypriot trifle-type dessert enjoyed year-round across the island of Cyprus. This version contains ROSE WATER, flaked almonds and various chopped fruits preserved in syrup. Although often enjoyed throughout the year, this chilled dessert is particularly popular during the summer months.
HOW TO MAKE SHARLOTTA
Ingredients:
2 packets of plain sponge cake
2 tins of mixed fruit in syrup
6 tablespoons of rose water
3 tablespoons of corn flour
2 1/2 cups of milk
2 tablespoons of sugar
1/2 a cup of flaked almonds
Instructions:
Place the sponge cake evenly across the the bottom of a large dish.
Pour the whole contents of one tin of fruit including the syrup over the sponge cake, creating an even layer of fruit.
Drizzle three tablespoons of rose water on top of the fruit.
Place three tablespoons of cornflour along with two tablespoons of sugar into a mixing bowl along with ½ a cup of milk, mixing in to create a smooth paste.
Place two cups of milk into a saucepan and bring to the boil.
Allow the hot milk to simmer while gradually adding and stirring in the paste.
Continue to stir until the mixture thickens creating a light custard.
Remove the custard from the heat and pour the mixture on top of the sponge cake and fruit, creating an even layer of custard.
Place the second tin of fruit over the custard, creating another even layer of fruit, but this time do not use any syrup.
Evenly sprinkly the flaked almonds on top of the fruit and custard.
Drizzle another three tablespoons of rose water on top of the top layer.
Allow to cool to room temperature and then place in the fridge to set over night.
