Charlotte Russe

Total Time:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1 packet unflavored gelatin
  • 1 tablespoon cold water, for softening gelatin
  • 1/4 cup milk, room temperature
  • 3 cups heavy cream
  • 1 1/4 cups sugar
  • 1 tablespoon homemade vanilla extract or 1 teaspoon pure vanilla extract
  • Homemade angel food cake or ladyfingers
  • 2 tablespoons sweet sherry (don't use cooking sherry)
  • 1/2 cup fruit preserves, optional
  • 7 large egg whites*
  • Fresh berries or cut fruit, for garnish
Directions

Soften the gelatin in a bowl with the water. Pour in the milk and completely dissolve the gelatin. Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom.

 

Sweeten 2 cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff. Add vanilla and fold it in. Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.

 

Cut cake into ladyfinger-sized pieces, about 1/2-inch thick by 1-inch wide and as long as your mold is deep. Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it. Hold back enough cake to cover top of mold or bowl. Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.

 

Beat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling. Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake. Press reserved cake on top of filling.

 

Chill until cream is set, 4 to 6 hours. When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Carefully lift off mold.

 

Lightly sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it is stiff. If you like, you can put it into a pastry bag and pipe it onto the Charlotte, or simply spoon it on, using it to cover any gaps or splits in outer layer of cake. Garnish with fresh fruit.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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    Big hit at our Christmas gathering for dinner with friends. I topped it with toasted slivered almonds and fresh raspberries. I chose this because my mother use to make this at Christmas when I was growing up. Delicious memories.
    I tried this recipe for a Girls' Night In, party. There was some breath holding during the UnMolding Process, but it could not have come out easier. It was So Delicious 6 women ate the Entire thing. There was nothing left when my Husband came come. I am celebrating my 2nd 20th Bithday soon, and I plan to use thi recipe as the SHOW-STOPPER for the Evening.
     

     
    I made mine in a Fluted Glass Bowl and when it came out it held it's shape and the gasps were Audible. This recipe will become the new Center piece of my Desserts! Thank-you Paula for such a lovely and Beautiful recipe.
    Easy, fast and delicious! I've made it twice with excellent results. The sherry makes it seem so elegant. Thanks Paula!
    I was really looking forward to making this. I did as I was told but by the time I beat my egg whites and beat the whip cream, the gelatin mixture had hardened. when I tried to incorporate this into the whip cream and egg white,It didn't set up and there were lumps throughout. I will probably try a different recipe.
    This was really delicious! My daughter in Alabama loves it!!!!
    This was OK, but my recipe from an old cookbook is much better. Just too sweet and too much cream made the other flavors disappear.
    The recipe was easy enough to make and tasty, but I definitely prefer English trifle! This was not as thick and rich as a trifle which could be a plus for some folks but not my husband and I. Good once but I'll stick with trifle!
    Wonderful sooo good it is akeeper
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    Not what you're looking for? Try:

    Charlotte Russe With Raspberries

    Recipe courtesy of Alex Guarnaschelli