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Pistachio Charlotte Russe

molly.ace's picture
A delicious dessert can give the perfect ending to any meal. This heavenly pistachio charlotte russe is a wonderful combination of all things good. Every bite into this is an out of this world feel. Make the most of it.
  Shortening 1 Tablespoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 8.5 g42.5%

Trans Fat 0.2 g

Cholesterol 97.1 mg32.4%

Sodium 42 mg1.7%

Total Carbohydrates 20 g6.6%

Dietary Fiber 1.4 g5.6%

Sugars 16.8 g

Protein 6 g12.5%

Vitamin A 3.7% Vitamin C 12.1%

Calcium 7.7% Iron 4.1%

*Based on a 2000 Calorie diet

Pistachio Charlotte Russe Recipe