Ingredients for Charlotte Russe
- 20-24 soft ladyfingers
- 2 1/4 teaspoons unflavored gelatin
- 1/2 cup granulated sugar
- 1 cup milk
- Heavy Cream
- 4 large egg whites
- 1 teaspoon pure vanilla extract
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How to Make Charlotte Russe
- Select a beautiful glass serving dish (approximately 8-10 inches in diameter) and line the bottom and sides with approximately 20-24 ladyfingers, breaking some in half as needed to fit.
- Gently warm 1 cup of milk to 98°F (37°C) and set aside.
- In a clean, grease-free bowl, beat 4 large egg whites until soft peaks form.
- In a separate bowl, whip 2 cups heavy cream using an electric mixer until thick but not stiff peaks form.
- Gradually add 1/2 cup granulated sugar to the whipped cream, folding gently until fully incorporated.
- Stir in 1 teaspoon pure vanilla extract, folding gently to combine.
- Carefully fold the beaten egg whites into the cream mixture until just combined, being careful not to deflate the mixture.
- In a small bowl, sprinkle 2 1/4 teaspoons unflavored gelatin over the warmed milk. Let it sit for 1 minute to bloom.
- Stir the milk-gelatin mixture until completely dissolved. Strain the mixture through a fine-mesh sieve into the cream mixture.
- Pour the cream mixture into the prepared serving dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
178g
Fat
100g
Carbs
20g
