Charlotte Russe

Charlotte Russe


  • 4 eggs, separated
  • 10 T sugar, divided
  • 2 c whipping cream, whipped
  • 12-18 ladyfingers
  • 1 envelope unflavored gelatin
  • 1/2 c cold water
  • 1 tsp vanilla extract


yield 8-10 servings. Beat egg yolks and 4 T sugar until thick and lemon colored; set aside. Soften gelatin in cold water; place over hot water and stir until dissolved. Add gelatin to yolk mixture. Beat egg whites in a large bowl. Gradually add 6 T sugar and continue to beat until stiff peaks form. Reserve 1/2c whipping cream for garnish. Fold remaining whipping cream, yolks mixture and vanilla into egg whites. Split lady fingers in half length wise. Line an 8c glass or crystal bowl with lady fingers. Pour in filling: chill until set. Garnish with reserved 1/2 cup whipping cream.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Dessert"

Close Window