Maple Charlotte


  • 1 Tbs. 1 packet gelatin
  • 1/4 cup water
  • 1 cup Vermont maple syrup
  • 4 cups heavy or whipping cream
  • 3/4 cup chopped almonds walnuts, or hazelnuts
  • Sponge cake or ladyfingers


  • Soak gelatin in water for 10 minutes. Heat maple syrup until warm (not hot) and combine with gelatin mixture. Chill until thickened slightly.
  • Whip cream until soft peaks form. Fold 2 cups into maple syrup mixture. Add 1/2 cup chopped nuts.
  • Line a bowl or charlotte mold with pieces of sponge cake or ladyfingers. Pour in filling and chill for 2 1/2 hours, until firm.
  • Remove from mold onto serving platter and drizzle with small amount of maple syrup. Serve with remaining whipped cream and chopped nuts.
  • Serves 8 to 12.


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