For a 21 cm diameter pan...
Sponge Fingers :
- 4 egg yolks
- 4 egg-whites
- 120 gr sugar
- 120 gr flour
- icing sugar
In a large bowl, beat the egg-whites until stiff, then add the sugar, keep beating until smooth. Then add the egg yolks, beat again until homogeneous. Finally fold in delicately the flour (do not over mix)
Here there's a lot of options... You can put the mixture in a pastry bag and shape into lady fingers to line the mold... Or, as I did, you can spread it 1 cm thick over a sheet of baking paper. I also did the bottom of the charlotte making a circle with the pastry bag. Sprinkle with icing sugar, leave it to dry for about 30 minutes, then sprinkle once agin.
Put in preheated oven (medium heat) for 8 to 10 minutes (according to your oven, it can be less it can be more, then keep an eye on it)...
Stewed Plums :
- 350 gr flesh plums (whitout stones)
- 35 gr sugar
- 1 tbsp lemon juice
Meanwhile, clean and pit the plums, cut into small pieces, place in a pan with the sugar and the lemon juice then cook for 5 to 10 minutes (low heat)... Leave to cool down for 15 minutes.
Arrange the sponge fingers in the bottom and the side of the pan, then put a thin layer of stewed plums on the bottom. (you can even brush the edges of the sponge fingers pieces with the stewed plums). Reserve...
Greengage Mousse :
- 250 gr greengage flesh
- 50 gr sugar
- 200 gr mascarpone
- 20 cl cream
- 1 tbsp lemon juice
- 2 gelatin sheets
Hydrate the gelatin in cold water...
Clean and pit the greengage, cut them into small pieces, place them in a saucepan with the sugar and the lemon juice, cook for 10 minutes (low heat). Then mix finely with a food processor or a blender. Place again over the heat until it starts to simmer, then add the gelatin (drained) out of the heat. Stir until the gelatin is completely dissolved. Leave to cool down 15 minutes...
Mix the previous mixture with the mascarpone. Whip the cream until it forms peaks, then fold it delicately into the mascarpone mixture...
Place this mousse over the stewed plums... And refrigerate for several hours... (I left it over the night)
Crumble (optional) :
- 30 gr butter
- 30 gr flour
- 30 gr sugar
- 30 gr almond powder
- 4 plums
- sugar
I made this crumble to decorate the top of the charlotte but I think it was useless, so it's optional. If you decide not to make the crumble you have to find a way to decorate the top.
So, gather the sugar, flour and almond powder in a bowl. Add the butter (softened), blend with you finger tips. Stop when you get a sandy texture. Put in the fridge for 1 hour. Then bake for 10 minutes. Leave to cool down.
Clean and pit the plums, cut them into small pieces, place them over an oven tray lined with baking paper, sprinkle with sugar and roast in the oven for about 10 minutes (medium heat). reserve...
Spread a thin layer of crumble and roasted plums over the top of the charlotte... Ready to serve,
Voilà !
Here a different version :
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