Cheat with a sweet treat

IF, LIKE so many Australians, you regard yourself as being too time-poor to indulge in the sweeter side of life, then I’ve got some good news for you. With just a couple of quick tricks you can easily have an elegant, classic dessert on the table, using only the types of ingredients you’re likely to have on hand in the cupboard.

And before you start to give yourself a hard time for cheating, keep in mind that this pudding was not some idea hatched on the back of a cereal box; rather it was the brainchild of the greatest pastry chef of all time, Antonin Careme, to honour the birthday of a wildly popular British princess of the 19th century.

In fact, it’s even named after her, the Charlotte.

The idea is really simple. Take a mould. Line it with some kind of biscuit or cake. Finally, fill the centre with a simple mousse and you’re done. When the mousse sets, the biscuits are held in place and the only thing more impressive than the way it tastes is the impossibility of its architecture.

All up, the job takes about half an hour, and then needs refrigeration.

But here’s the best bit. You can adapt the Charlotte to any flavour you love (or any flavour you happen to have lying around) and you can make it as simple or as fancy as your heart desires.

The entry-level Charlotte has just one filling, but you can add layers of sponge cake soaked in liqueur, marinated fruits, chocolate sauces, jellies or even praline. The more layers you craft, the more extraordinary it becomes when your guests open it up.

To perfect the layering, remember three rules. Allow it to chill between levels. Create a mix of soft and crunchy textures. And keep your flavours in balance – as you add more elements, always source them from the same family of tastes.

‘‘ WITH JUST A COUPLE OF QUICK TRICKS, YOU CAN EASILY HAVE AN ELEGANT, CLASSIC DESSERT ON THE TABLE.