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Charlotte Russe Recipe
|Sugar||1 Cup (16 tbs)|
|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Semi-sweet chocolate||3 Ounce|
|Milk||2 Cup (32 tbs)|
|Egg yolks||4 , slightly beaten|
|Ladyfingers||15 , split lengthwise|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Whipped cream||4 Tablespoon (If Desired)|
Serving size: Complete recipe
Calories 3162 Calories from Fat 1422
% Daily Value*
Total Fat 159 g245.3%
Saturated Fat 97.9 g489.5%
Trans Fat 0 g
Cholesterol 1214.1 mg
Sodium 623 mg26%
Total Carbohydrates 310 g103.4%
Dietary Fiber 10.7 g42.9%
Sugars 290.4 g
Protein 92 g184.8%
Vitamin A 39.9% Vitamin C 62.7%
Calcium 97.2% Iron 37%
*Based on a 2000 Calorie diet
Stir in milk and egg yolks.
Stir constantly over low heat until smooth and slightly thickened.
If flecks of chocolate remain, beat with a whisk or rotary beater.
Pour into a large mixing bowl.
Refrigerate, stirring occasionally, until gelatin begins to set.
Sprinkle rum on, ladyfingers.
Stand about 18 ladyfinger halves upright around side of an 8-inch springform pan.
In a large bowl, beat egg whites until stiff but not dry.
Whip cream in a medium bowl.
Fold egg whites into cooled chocolate mixture, then fold in whipped cream.
Spoon half the mixture into pan lined with ladyfingers.
Arrange remaining 12 ladyfinger halves over filling in mold.
Top with remaining filling.
Chill until firm.
Garnish with additional whipped cream, if desired.