Koulla’s Charlotta – Cypriot Trifle (Η Σαρλότα της Κούλλας)

A layered custard dessert with sponge, spoon sweets and rosewater cream. This is my take on my mum’s beloved Charlotta, a dessert she would make for every family gathering without fail. It’s light, comforting and a beautiful blend of textures and flavours. Sweet sponge with a splash of brandy, creamy custard and fragrant rosewater cream, layered with traditional spoon sweets and crushed nuts. In Cyprus, versions of this layered pudding dessert are passed down from generation to generation, often varying from village to village. Some use biscuits, others jelly or fresh fruit, but this one will always be Mum’s.

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Servings: 10 people

Course: Dessert

Cuisine: Cypriot, Mediterranean, Middle Eastern

Ingredients Method

Ingredients

Base

400 g sponge cake homemade or shop-bought
3-4 tablespoons brandy or milk for alcohol-free
140 g spoon sweets approximate
3-4 teaspoons crushed roasted almonds or walnuts

Custard

1 litre full cream milk
1 cinnamon quill
6 cloves
zest of 1 lemon
¼ teaspoon vanilla bean paste
4 egg yolks
75 g cornflour
100 g white sugar

Topping

600 ml thickened or double cream
½ teaspoon rose water
extra spoon sweets and crushed nuts for decoration

Method

Cut the sponge into 1.5–2 cm slices and line the bottom of a large shallow serving bowl, gently pressing them down to form a base.
Drizzle the brandy (or milk) over the sponge. Roughly chop the spoon sweets and scatter them over, followed by the crushed almonds or walnuts.
Reserve about a cup a half of milk in a large bowl. In a saucepan, heat the remaining milk over medium-low heat with the lemon zest, cinnamon stick, cloves and vanilla. Bring just to a boil, then take off the heat and let it cool slightly. Remove the cinnamon and cloves.
In a bowl, whisk the egg yolks and sugar with the reserved cup of milk until dissolved. Add the cornflour and whisk well.
Gradually ladle the warm spiced milk into the egg mixture while whisking constantly. Do this a few times to temper the eggs, then pour everything back into the saucepan.
Cook the custard over low heat, whisking continuously, until thickened and smooth.
Pour the warm custard over the sponge layer. Cover with plastic wrap (pressed gently onto the surface to prevent skin forming) and refrigerate for at least 1 hour until set.
Whip the cream with rose water until soft peaks form. Smooth it over the chilled custard.
Decorate the top with extra spoon sweets and crushed nuts in your own beautiful, artistic way.