White Chocolate Charlotte Russe
|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|
|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)|
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.