Charlotte with Sorbet

1

Cut the biscuits and line a 18cm charlotte mold with butter

2

Place the sorbet in the freezer to slightly soften. Reserve

3

Cut the biscuit tips and line the sides of the mold, leaving 1.5 cm of biscuit outside

A pot of boiling water, sugar, and rum is prepared to dissolve the sugar

Baste the biscuits with this syrup

4

Fill the mold with crunchy sorbet, covering the bottom and sides

Place in the freezer for 15 minutes or until firm

The chocolate sorbet is then placed on the bottom and frozen for another 30 minutes

5

In a blender, beat the whipped cream with confectioner's sugar until stiff peaks form

The chilled whipped cream should be well refrigerated to achieve good results

6

Cut the candied orange and strawberries into pieces and combine them with the beaten whipped cream

Also add the broken meringue and mix well with a spatula

7

Remove the mold from the freezer, place the whipped cream mixture on top,

And cut off the biscuit tips with a serrated knife

Cover with aluminum foil and refrigerate for 4 hours

When serving, unmold, garnish with red fruits and sifted confectioner's sugar over the dessert.