"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Charlotte Russe Recipe

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This recipe for Charlotte Russe, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elisabeth Battle Fisher Steele
Added: Wednesday, September 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
1/4 c cold water
1 c sugar
1 1/2 c milk
2 beaten egg yolks
1/2 t vanilla
2 egg whites, beaten stiff
1 pt. heavy cream, whipped
1 pkg lady fingers
Maraschino cherries

Directions:
Directions:
Soak the gelatin in the water. Combine the sugar, milk and egg yolks and cook to a custard sauce. Add the water/gelatin to the custard. When the mixture is cold and beginning to stiffen, add the vanilla, beaten egg whites and the whipped cream.

Line the bottom and sides of a serving dish (or a springform pan with a removable bottom) with the ladyfingers and pour in the Charlotte Russe mixture. Chill until firm. Decorate with maraschino cherries.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min plus refrigeration time.

 

 

 

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