Charlotte Russe

1. 1

   Soften gelatin in cold water in top of a double boiler; cook over boiling water until gelatin dissolves. Add sherry and vanilla, mixing well. Cool to room temperature. Fold gelatin mixture into whipped cream. Set aside.

2. 2

   Beat egg whites (at room temperature) in a medium mixing bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff and glossy. Fold meringue into whipped cream mixture.

3. 3

   Line the sides of a 1 1/2-quart serving bowl with ladyfingers. Pour in filling; chill until set. Garnish with fresh fruit slices, and spoon into individual serving bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.