Charlotte Russe

• 2 dozen ladyfingers
• 3 1/2 ounces gelatin
• 7 ounces sugar
• 1/2 cup milk
• 1 pint heavy cream
• 6 egg whites
• 1/4 teaspoon vanilla

1. Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
2. Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
3. Beat the egg whites until frothy.
4. In a separate bowl, whip the cream until thick but not stiff.
5. Fold in the sugar.
6. Fold in the vanilla.
7. Fold in the egg whites.
8. In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
9. Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.

ladyfingers, gelatin, sugar, milk, heavy cream, egg whites, vanilla

Taken from www.food.com/recipe/charlotte-russe-202055 (may not work)