Charlotte Russe

  • Yield: 6 servings


2-- egg whites
1/2cup sifted sugar
1tablespoon unflavored gelatin
1/2cup milk
2teaspoons vanilla
4-- dessert spoons sherry (or to taste)
1pint whipping cream
1package Lady Fingers (optional)


  1. Beat egg whites until stiff; add sugar slowly and mix well.  Soften gelatin in milk and place over very low heat for a few minutes until gelatin is dissolved.  Cool 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.  If using Lady Fingers, arrange along sides of decorative bowl, sealing edges together.  Pour in Charlotte Russe.  Chill and serve.  May be prepared in advance.

Recipe reprinted with permission from The Junior League of Charlotte’s Charlotte Cooks Again (The Junior League of Charlotte, Inc., Charlotte, North Carolina, 1981).