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Charlotte Russe

  • 1 pint whipped cream
  • 4 egg whites
  • 1/2 ounce gelatin
  • 4 Tbsp cooking wine
  • 4 ounces powdered sugar
  • 1 tsp essence of vanilla
  • Lady fingers or slices of sponge cake
Dissolve the gelatin in cooking wine by placing it in a small saucepan on the stove. Be careful not to let it boil. When entirely dissolved, stir in the powdered sugar and essence of vanilla.

Beat the egg whites until light and stir into the whipped cream. Quickly add the gelatin mixture.

Line a large, deep bowl with lady fingers or slices of sponge cake. Pour in the mixture and set in the refrigerator.
Submitted by Tess M Apr 18, 2010 15 min 30 min 45 min

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