Charlotte Russe

Wiki.com/Charlotte_Russe Charlotte Russe from Recipes Wiki—original source of recipe, licensed under the GNU Free Documentation License

Ingredients

 * 40 ladyfingers
 * 1 cup whipped cream

Bavarian Cream

 * 1 tsp vanilla extract
 * 1½ cup milk
 * 1 x gelatin leaf, soaked in cold water
 * 1½ cup heavy cream, whipped
 * 1 dash salt
 * 3 large egg yolks
 * ½ cup sugar
 * 2 tbsp Maraschino (cherry) liquor

Directions

 * 1) Pour milk into a large pot.
 * 2) Add a pinch of salt, then bring to a boil, stirring occasionally.
 * 3) Add the vanilla extract, remove from heat.
 * 4) In a separate bowl, beat egg yolks and sugar until creamy.
 * 5) Add a little bit of the vanilla milk to *temper* the eggs. About ¼ cup of milk is okay.
 * 6) Pour the egg-milk mixture back into the pot with the rest of the milk.
 * 7) Over gentle heat, cook the mixture to a rose - stirring constantly with a wooden spoon until it thickens.
 * 8) The heat must not exceed 185 °F (82 °C).
 * 9) Remove from heat, continue stirring.
 * 10) Squeeze out the water from the gelatin leaf, then add the gelatin to the hot cream.
 * 11) Stir until it dissolves.
 * 12) Pour through a wire strainer (to make sure the mixture is smooth) into a stainless steel mixing bowl.
 * 13) Place the bowl over crushed ice. Stir, until it starts to cool down and thicken.
 * 14) Fold in the whipped heavy cream and maraschino.
 * 15) Transfer to a round mold and chill until set.# This is the *charlotte*.
 * 16) Unmold the charlotte on a serving dish.
 * 17) Put a dollop of whipped cream at the flat side of the lady fingers, then press on the sides of the charlotte until completely surrounded by lady fingers.
 * 18) Garnish with additional whipped cream and sliced fruit.