Charlotte Russe

• 1/4 ounce unflavored gelatin (1 packet)
• 1/2 cup cold water
• 4 eggs, separated
• 1 cup sugar
• 1/4 cup Bourbon
• 2 cups whipping cream
• 17 -20 ladyfingers
• garnish with fresh fruit such as strawberry, peaches, berries, slivered almonds

1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
2. Cook over low heat until gelatin dissolves; cool slightly.
3. Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
4. Gradually add dissolved gelatin; stirring constantlly.
5. Beat egg whites until stiff, but not dry. Fold into yolk mixture.
6. Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
7. Garnish with fruit if desired.

unflavored gelatin, cold water, eggs, sugar, bourbon, whipping cream, ladyfingers, peaches

Taken from www.food.com/recipe/charlotte-russe-380390 (may not work)