Charlotte Russe
Indulge in the timeless elegance of Charlotte Russe, a classic French dessert that combines light, airy textures with rich, creamy flavors. This show-stopping dish features a delicate layer of ladyfingers lining the mold, encasing a velvety bavarian cream made from a luxurious blend of egg yolks, sugar, vanilla, and pillowy whipped cream. Enhanced with a hint of gelatin for the perfect set, this no-bake dessert is as versatile as it is beautiful, ideal for any special occasion or holiday gathering. Serve the Charlotte Russe chilled and adorned with fresh fruit like raspberries or strawberries for a pop of color and bright, tangy contrast. With its elegant presentation and melt-in-your-mouth decadence, this dessert is sure to impress both the eye and the palate.
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Recipe Information
Ingredients
- 24 pieces Ladyfingers
- 2 teaspoons Unflavored gelatin
- 3 tablespoons Water
- 1 cup Whole milk
- 1 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 1 cup Fresh fruit (e.g., raspberries or strawberries, optional for garnish)
Instructions
Prepare a springform pan or a charlotte mold by lining the bottom and sides with ladyfingers, with the sugared side facing outward. Set aside.
In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.
In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
In a separate bowl, whisk together the granulated sugar and egg yolks until pale and creamy.
Slowly pour the heated milk into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (do not let it boil).
Remove from heat and whisk in the bloomed gelatin until completely dissolved. Stir in the vanilla extract and let the mixture cool to room temperature.
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard mixture until fully incorporated.
Pour the bavarian cream filling into the prepared mold, smoothing the top with a spatula.
Cover and refrigerate for at least 4-6 hours, or overnight, until the cream is fully set.
When ready to serve, carefully remove the charlotte from the mold and transfer it to a serving plate.
Garnish with fresh fruit or additional whipped cream if desired. Slice and serve chilled.
Nutrition Facts
Calories |
5401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 723.5 g | 263% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 421.6 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 659 mg | 51% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
