Serves: 8
Total Calories: 225
Dissolve gelatin in cold water placed over boiling water; cool. Whip cream until nearly stiff; put in refrigerator. Beat egg whites with salt. Gradually add 3 tablespoons sugar; beat until very stiff and refrigerate. Beat egg yolks, add 2 tablespoons sugar and beat until light and fluffy. Add cooled gelatin to egg yolks, then add rum. Fold in egg whites, then fold in whipped cream. Put 3 ladyfinger pieces in each sherbet glass (work fast); fill each glass with charlotte. Refrigerate 3 - 4 hours or overnight. Top with Raspberry Sauce just before serving.
Raspberry Sauce:
Add a little water to berries and bring to a boil. Press through a strainer to remove seeds and return to stove. Mix sugar and cornstarch; add a little water to make a paste. Stir into boiling berries and cook a few minutes. Cool and refrigerate till serving time.
This Charlotte Russe with Raspberry Sauce recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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