Charlotte with Cookies

Ingredients

• 1 pack Speculaas
• 1 can pineapple rings
• 500 g quark
• 250 g crème fraîche
• 4 tbsp Batida de Coco
• 1 cup whipping cream
• 4 sheets gelatin
• 2 tbsp lemon juice
• 60 g powdered sugar
• plastic wrap

Instructions

1. 1.

   Soak the gelatin in cold water. Mix quark with Batida de Coco, lemon juice, powdered sugar and crème fraîche. Dissolve the gelatin in a pot, add a little of the creamy mixture for temperature balance and stir into the cream. Chill the cream to set for 20 minutes.

2. 2.

   Meanwhile line a springform pan with plastic wrap, line the rim with Speculaas cookies. Whip the cream stiffly, fold it into the cream mixture and pour into the springform. Let the Charlotte firm up overnight in the fridge. Before serving, flip the Charlotte onto a cake plate and remove the plastic wrap. Garnish with some pineapple slices.