Charlotte Russe

1. 1

   Soften gelatin in 1/2 cup milk.

2. 2

   Beat egg yolks and sugar until thick and lemon colored; stir in gelatin and scalded milk.

3. 3

   Cook in top of a double boiler, stirring constantly, until thickened; cool. Stir in sherry and fold in whipped cream.

4. 4

   Beat egg whites until stiff but not dry and fold into custard.

5. 5

   Line a 3-quart bowl with ladyfingers; pour in filling and chill until set.

6. 6

   Yields about 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.