The Glorious Charlotte Russe Recipe Nadine Frush

1. 1

   In a heavy pot, heat milk, expresso, gelatin, sugar and whole milk until sugar and gelatin are melted (just before the boil).

2. 2

   Stir often.

3. 3

   When mixture is melted, take mixture off of the burner, and add the cognac.

4. 4

   Cool for 1/2 hour.

5. 5

   Place in refrigerator for 2 hours (approx).

6. 6

   You want this cold but not like harden aspic (if that happenas, just whip it in the mixer once youve made the whipped cream trust me, Ive done it).

7. 7

   Using parchment or wax paper, trace the bottom of the spring pan, cut and place.

8. 8

   Then do the same for the sides of the spring pan.

9. 9

   This is done so you can easily separate the spring pan from the charlotte.

10. 10

    Split the ladyfingers and place it around the sides.

11. 11

    Do the same for the bottom of the pan using torn pieces to cover any holes.

12. 12

    On the high setting of your mixer, whip the cream and vanilla until the whip cream can hold up a spoon.

13. 13

    Add gelatin mixture and mix until it is blended.

14. 14

    Pour into the spring pan.

15. 15

    Decorate with powder cocoa or semi-sweet chocolate shavings.

16. 16

    At serving time, open the spring pan, and remove the paper around the sides.

17. 17

    To really dress this up, run a ribbon and tie a bow around the outside.

* Per serving · 4 servings · Values may vary.