Charlotte Russe

1. 1

   Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.

2. 2

   Cook over low heat until gelatin dissolves; cool slightly.

3. 3

   Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.

4. 4

   Gradually add dissolved gelatin; stirring constantlly.

5. 5

   Beat egg whites until stiff, but not dry. Fold into yolk mixture.

6. 6

   Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.

7. 7

   Garnish with fruit if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.