Recipe: Charlotte Russe for Maria

CHARLOTTE RUSSE

1 packet unflavored gelatin
1 tablespoon cold water, for softening gelatin
1/4 cup milk, room temperature
3 cups heavy cream, divided use
1 1/4 cups sugar, divided use
1 tablespoon homemade vanilla extract (or 1 teaspoon pure vanilla extract)
Homemade angel food cake (or ladyfingers)
2 tablespoons sweet sherry (don't use cooking sherry)
1/2 cup fruit preserves, optional
7 large egg whites*
Fresh berries or cut fruit, for garnish

Soften the gelatin in a bowl with the water. Pour in the milk and completely dissolve the gelatin. Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom.

Sweeten 2 cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff. Add vanilla and fold it in. Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.

Cut cake into ladyfinger-sized pieces, about 1/2-inch thick by 1-inch wide and as long as your mold is deep. Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it. Hold back enough cake to cover top of mold or bowl. Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.

Beat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling. Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake. Press reserved cake on top of filling.

Chill until cream is set, 4 to 6 hours.

WHEN YOU ARE READY TO SERVE:Gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Carefully lift off mold.

Lightly sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it is stiff. If you like, you can put it into a pastry bag and pipe it onto the Charlotte, or simply spoon it on, using it to cover any gaps or splits in outer layer of cake. Garnish with fresh fruit.

Yield: 6 to 8 servings
adapted from Source: Paula Deen

*Cooking Egg Whites for Use in Recipes
The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.

Source: American Egg Board