Pistachio Charlotte Russe
|Ladyfingers||8 , split and halved|
|Chopped pistachio nuts||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Melt chocolate pieces and shortening together in double boiler; remove from heat.
Dip rounded side and 1 end of each ladyfinger into chocolate; coat with nuts.
Stand, chocolate end up, around edge of 9-inch springform pan.
Place any remaining lady- fingers on bottom.
Soften gelatin in 1/4 cup milk.
Beat egg yolks; stir in remaining milk.
Combine gelatin, 1/4 cup sugar and egg yolk mixture in double boiler.
Cook over simmering water, stirring constantly, for about 6 minutes or until mixture coats spoon.
Remove from heat; strain into large bowl.
Chill until partially set.
Stir in lemon rind and juice.
Whip egg whites until foamy; beat in remaining sugar, one tablespoon at a time, until soft peaks form.
Fold egg whites and whipped cream into gelatin mixture; pour into ladyfinger-lined pan.
Chill for 3 hours or until firm.