Charlotte Russe

Serving Size : 6

2 Egg Whites
1/2 Cup Sugar -- sifted
1 Tablespoon Unflavored Gelatin
1/2 Cup Milk
2 Teaspoons Vanilla
2 Tablespoons Sherry
1 Pint Whipping Cream -- whipped
Ladyfinger Cookies

Beat egg whites until stiff, add sugar slowly and mix well. Soften gelatin in milk and place on very low heat for a few minutes until gelatin is thoroughly dissolved. Cook gelatin and milk mixture a little, and pour this over the egg whites and sugar mixture, mixing well. Add vanilla and sherry. Then fold in cream which has been whipped, and pour Charlotte into a decorative serving bowl. Chill. Ladyfingers may be placed in the bowl first, around the sides, before pouring in the Charlotte. May be prepared the day before.
Serves: 6
Source: "Mountain Measures" --Junior League of Charleston

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