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Print this Recipe    Charlotte Russe 02

Charlotte Russe
yield 8-10 servings

4 eggs, separated
10 T sugar, divided
2 c whipping cream, whipped
12-18 ladyfingers
1 envelope unflavored gelatin
1/2 c cold water
1 tsp vanilla extract

Beat egg yolks and 4 T sugar until thick and lemon colored; set
aside. Soften gelatin in cold water; place over hot water and stir
until dissolved. Add gelatin to yolk mixture.

Beat egg whites in a large bowl. Gradually add 6 T sugar and continue
to beat until stiff peaks form. Reserve 1/2c whipping cream for
garnish. Fold remaining whipping cream, yolks mixture and vanilla
into egg whites.

Split lady fingers in half length wise. Line an 8c glass or crystal
bowl with lady fingers. Pour in filling: chill until set. Garnish
with reserved 1/2 cup whipping cream.

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