Charlotte Russe
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INGREDIENTS
4 eggs, separated
1/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons sugar
2 cups whipping cream, whipped and divided
12 to 18 ladyfingersBeat egg yolks and 1/4 cup sugar at medium speed of an electric mixer until thick and lemon colored. Set aside.
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat until gelatin dissolves; cool slightly. Add to yolk mixture, stirring well. Stir in vanilla.
Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, one tablespoon at a time, beating until stiff peaks form.
Reserve 1/2 cup whipped cream. Fold remaining whipped cream and egg whites into yolk mixture.
Split ladyfingers in half lengthwise. Line a 2 1/2-quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
Garnish with reserved whipped cream.
Makes 8 to 10 servings