Misc Desserts

MY OWN CHARLOTTE RUSE

  • 12 Ladyfingers, unfilled, split
  • 1 cup Cool Whip
  • 2 envelopes Gelatin, unflavored
  • 2 teaspoons Vanilla extract
  • 3/4 cup Sugar
  • 1/4 teaspoon Salt
  • 4 large Egg whites
  • 1 cup Whipping cream
  • 4 large Egg yolks, slightly beaten
  • 2 cups Milk
  • 2 packages (10 oz each) Strawberries, frozen in syrup
  • 1/4 cup Sugar
  • 4 tablespoons Corn Starch

    • Line the sides of a 2-wuart casserole, souffle dish or mold with ladyfingers (split side in). Place 6 ladyfingers, spoke fashion in the bottom of the ban, trimming as necessary to fit.

    In medium pan, combine gelatin, sugar and salt. Stir in milk and egg yolks. Cook and stir over medium heat until mix coats a metal spoon.

    Remove from heat, gradually stir into cool whip. Stir in vanilla. Chill until mixture mounds slightly.

    Beat egg whites till stiff peaks form, fold in, spoon into lined pan. Chill overnight.

    Strain syrup from strawberries, reserve. Set strawberries aside.

    Put syrup in small sauce pan, add remaining sugar and cornstarch. Cook and stir till thick and bubbly. Cool slightly. Stir in berries.

    To serve, unmold onto platter and drizzle with strawberries and sauce mixture.

    Garnish with whipped cream.

    Serves 12-16.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

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