Instructions
- Prepare the Cranberry-Orange Filling: In a medium saucepan, combine all Cranberry-Orange Filling ingredients. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cranberries have burst and the mixture has thickened. Let cool completely.
- Prepare the Charlotte Base: If using, lightly brush ladyfingers with orange liqueur. Dip each ladyfinger in melted butter.
- Assemble the Charlotte: Line the bottom and sides of a 6-cup capacity mold or bowl with buttered ladyfingers, rounded side out. Fill with the cooled Cranberry-Orange Filling. Cover with a layer of buttered ladyfingers.
- Chill: Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Whipped Cream: In a chilled bowl, beat Heavy cream with Powdered sugar and Vanilla extract until stiff peaks form.
- Unmold and Serve: Invert the charlotte onto a serving plate. Decorate with Whipped Cream before serving.
