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White Chocolate Charlotte Russe

Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 2⁄3 Cup (10.67 tbs)
  White chocolate flavored baking bars 12 Ounce, grated (2 Packages, 6 Ounce Each)
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg yolks 2 , lightly beaten
  Vanilla extract 1 Teaspoon
  Sugar 2 Tablespoon
  Meringue powder 1 1⁄2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs), whipped
  Lady fingers 10 , split
  Raspberry strawberry sauce 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)
  Fresh strawberry fans 8 (Adjust Quantity As Needed For Garnish)
Directions

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Add white chocolate, stirring until chocolate melts.
Remove from heat, and let cool slightly.
Combine 1/2 cup whipping cream, 1/4 cup sugar, and egg yolks in a medium saucepan.
Cook over medium heat, stirring constantly, 3 to 4 minutes or until mixture thickens.
Remove from heat; stir in gelatin mixture and vanilla.
Transfer white chocolate mixture to a large bowl; cool to room temperature, stirring occasionally.
Combine 2 tablespoons sugar, meringue powder, and 3/4 cup water in a mixing bowl; beat at high speed of an electric mixer 8 to 10 minutes or until stiff peaks form.
Gently fold meringue mixture and whipped cream into egg yolk mixture.
Line sides of a 2-quart trifle bowl with ladyfingers; spoon in filling mixture.
Cover and chill at least 8 hours.
Garnish, if desired.
Serve with Raspberry-Strawberry Sauce.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Chocolate

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