Apricot Charlotte With Raspberry Sauce Recipe

• 2 1/2 doz ladyfingers
• 2 pkt (6-ounce) dry apricots
• 1/3 c. Imperial granulated sugar
• 1 c. Water
• 2 pkt Unflavored gelatin
• 1/4 c. Water
• 4 x Egg whites
• 1/4 c. Imperial granulated sugar
• 2 c. Heavy cream
• 1/2 c. Imperial powdered sugar
• 1 pkt (12-ounce) frzn raspberries, defrosted
• 6 Tbsp. Imperial powdered sugar

1. Line sides and bottom of a 9-inch springform pan with ladyfingers.
2. Cover and set aside.
3. Soften gelatin in 1/4 c. water.
4. Cover apricots with water and microwave 8 min.
5. Drain; combine with 1/3 c. sugar and 1 c. water.
6. Microwave 15 min.
7. Puree and strain.
8. Blend in gelatin thoroughly.
9. Chill till slightly thickened.
10. Beat egg whites till stiff; gradually add in 1/4 c. sugar.
11. Mix into apricot puree.
12. Whip cream till stiff, add in powdered sugar, fold into apricot mix.
13. Pour half of mix into prepared pan; place ladyfingers on top.
14. Fill with remaining mix and refrigerateseveral hrs till hard.
15. Puree raspberries.
16. Strain.
17. Add in powdered sugar.
18. Mix and pour over mix in pan.
19. Refrigeratewell before serving.

ladyfingers, apricots, sugar, water, unflavored gelatin, water, egg whites, sugar, heavy cream, powdered sugar, frzn raspberries, powdered sugar

Taken from cookeatshare.com/recipes/apricot-charlotte-with-raspberry-sauce-68667 (may not work)