Charlotte Russe With Raspberries

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READY IN: 1hr
Recipe by tammarie

I got this out of the Food Network magazine, haven't tried it yet but it looked really good. Time does not include chilling time.

Ingredients Nutrition

Directions

  1. Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
  2. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
  3. Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly wit a rubber spatula, until smooth and custardlike, 3-5 minutes.
  4. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
  5. Remove the bowl from the pot and whisk in the gelatin mixture until smooth.
  6. Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
  7. Line the walls of an 8" springform pan with ladyfingers, standing them up (trim the bottoms if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir.
  8. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
  9. Carefully fill the pan with the chocolate cream.
  10. Refrigerate until set, at least 3 hours.
  11. Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon powdered sugar in a bowl, then arrange the berries on top of the cake.

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