Charlotte Russe

1. 1

   Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).

2. 2

   Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).

3. 3

   Beat the egg whites until frothy.

4. 4

   In a separate bowl, whip the cream until thick but not stiff.

5. 5

   Fold in the sugar.

6. 6

   Fold in the vanilla.

7. 7

   Fold in the egg whites.

8. 8

   In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.

9. 9

   Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.