Charlotte Russe

Charlotte Russe

4.2 20 ratings

Prep. 20min

Total 3 h

8 portions

Ingredients

gelatine leaves
8
chilled water to soak
sponge fingers (approx. 250 g)
24

Custard filling

eggs separated
4
sugar
175 g
natural vanilla extract
2 tsp
milk
250 g
pouring (whipping) cream
500 g

Raspberry jelly

gelatine leaves
1 ½
chilled water to soak
frozen raspberries
100 g
water
100 g
caster sugar
50 g

Difficulty

medium

Nutrition per 1 portion

Sodium 149.8 mg

Protein 12.5 g

Calories 2187.1 kJ / 522.7 kcal

Fat 29.6 g

Fiber 1.1 g

Saturated fat 16.8 g

Carbohydrates 53.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Retro 15 Recipes
Australia and New Zealand

You might also like...

Black forest cake

5 h

White chocolate and pistachio madeleines

4 h 35min

Mini rum baba bundts

2 h

Neapolitan pizza

1 h 30min

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

28 h

Choux pastry

1 h

Butterscotch panna cotta with pear sorbet (Mark Southon)

25 h 20min

Black forest Christmas yule log

1 h 30min

Raspberry cloud

12 h 5min

Pineapple passionfruit tart

4 h 30min

Mini Strawberry and Elderflower Mille Feuille

3 h 30min

Lamington swiss roll

25 h 40min