As in, "The Great Wall" of lady fingers.
(Hat tip to Monica for the ribbon idea to hold it all in place.)
Mis en place: Lady fingers
The circle is O.K. but the lady fingers lost all semblance of shape. I did use a ziplock bag though. I guess I better brush up on making those real scratch piping things from baking sheets...
I present to you, "The Great Wall." It did make it easier to just wrap around the perimeter of the cake.
It does sort of look like a crown, or a baseball glove...
Mis en place: the filling.
The lemon curd took a good 25 minutes for me, not 15.
Fill with the custard. I wonder, is this considered a Charlotte?
I also wonder what the powdered sugar adds to the meringue? I used the blow-torch for the meringue as my broiler was not going to be able to accomodate the "Great Wall." I did not wait for all the freezing steps and waiting steps in the middle of the recipe. I just made the whole thing and stuck it in the freezer.
Here are some of the better looking ladyfingers. You can see the seepage from when I attempted to take off the spring-form before it was frozen.
It was really yummy. The ladyfingers and the billowy lemon really balance each other nicely.