Charlotte Russe Recipe

Ingredients

• 24 ladyfinger cookies
• 1/4 cup rum or fruit juice
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 packet (1/4 oz) unflavored gelatin
• 1/4 cup cold water
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 cup whole milk
• 2 tsp vanilla extract
• Fresh berries for garnish

Instructions

1. Line a 9-inch springform pan with parchment paper.
2. Brush ladyfingers with rum or fruit juice and arrange around sides of pan.
3. Sprinkle gelatin over cold water and let bloom for 5 minutes.
4. In a saucepan, whisk together egg yolks and granulated sugar.
5. Heat milk to just below boiling and slowly whisk into egg mixture.
6. Return to saucepan and cook over low heat, stirring constantly, until thickened.
7. Remove from heat and stir in bloomed gelatin until dissolved.
8. Add vanilla extract and let cool to room temperature.
9. Whip heavy cream with powdered sugar until soft peaks form.
10. Fold whipped cream into cooled custard.
11. Pour mixture into prepared pan and refrigerate for at least 4 hours.
12. Remove from pan and garnish with fresh berries before serving.