have posted these back at the Old Gail's, but am on a computer where I cannot access that site to do a Search so will post a-new.
White Chocolate Charlotte Russe (from Christmas with Southern Living 1988 on page 106)
1 envelope unflavored Knox gelatin
2/3 cup cold water
1-1/3 (6-ounce each) white chocolate baking bars, grated = 8 ounces total
2 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
2 Tablespoons sugar
2 cups heavy whipping cream, whipped
14 to 18 ladyfingers
2 Tablespoons amaretto (optional)--I always use.
Fresh strawberries
Raspberry-Strawberry Sauce (recipe follows)
Sprinkle gelatin over cold water in top of a double boiler; bring water in bottom of double boiler to a boil. Cook, stirring constantly, just until gelatin dissolves. (Do NOT boil gelatin.) Cool slightly.
Beat egg yolks in a large mixing bowl at medium speed of an electric mixer until thick and lemon colored; gradually add 1/4 cup sugar, beating well. Stir in gelatin mixture and vanilla.
Beat egg whites (at room temperature) until foamy; gradually add 2 Tablespoons sugar, beating until stiff peaks form. Gently fold stiffly beaten egg whites and whipped cream into yolk mixture.
Split soft ladyfingers in half lengthwise. Brush cut side of ladyfingers with amaretto, if desired. Line a 3-quart glass bowl or pedestal trifle bowl with ladyfinger halves, cut side facing in. (I also like to line the bottom of my bowl with split and amaretto-brushed ladyfingers.) Pour in filling; cover and chill at least 8 hours. Garnish with fresh strawberries and serve with Raspberry-Strawberry Sauce. Yield: 10 servings.
Raspberry-Strawberry Sauce
1 (10-ounce) package frozen raspberries, thawed
1 (10-ounce) package frozen strawberries, thawed (I use the 10-oz boxes of Bird's Eye frozen fruit which is slightly sweetened.)
3 Tablespoons cornstarch
2 teaspoons sugar (I use 1 Tablespoon.)
3 Tablespoons freshly squeezed lemon juice
3 Tablespoons kirsch brandy (aka Kirschwasser)
Drain raspberries and strawberries, reserving juice. Put raspberries and strawberries through a food mill, and discard seeds.
Combine juices, puree and add enough water to make a total of 2 cups of mixture. Combine juice mixture, cornstarch, and sugar in a saucepan; stir until blended. Cook over low heat, stirring constantly, until mixture is smooth and thickened. Stir in lemon juice and kirsch; cool. Yield: Approximately 2 cups.
White Chocolate Charlotte Russe (from Christmas with Southern Living 1988 on page 106)
1 envelope unflavored Knox gelatin
2/3 cup cold water
1-1/3 (6-ounce each) white chocolate baking bars, grated = 8 ounces total
2 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
2 Tablespoons sugar
2 cups heavy whipping cream, whipped
14 to 18 ladyfingers
2 Tablespoons amaretto (optional)--I always use.
Fresh strawberries
Raspberry-Strawberry Sauce (recipe follows)
Sprinkle gelatin over cold water in top of a double boiler; bring water in bottom of double boiler to a boil. Cook, stirring constantly, just until gelatin dissolves. (Do NOT boil gelatin.) Cool slightly.
Beat egg yolks in a large mixing bowl at medium speed of an electric mixer until thick and lemon colored; gradually add 1/4 cup sugar, beating well. Stir in gelatin mixture and vanilla.
Beat egg whites (at room temperature) until foamy; gradually add 2 Tablespoons sugar, beating until stiff peaks form. Gently fold stiffly beaten egg whites and whipped cream into yolk mixture.
Split soft ladyfingers in half lengthwise. Brush cut side of ladyfingers with amaretto, if desired. Line a 3-quart glass bowl or pedestal trifle bowl with ladyfinger halves, cut side facing in. (I also like to line the bottom of my bowl with split and amaretto-brushed ladyfingers.) Pour in filling; cover and chill at least 8 hours. Garnish with fresh strawberries and serve with Raspberry-Strawberry Sauce. Yield: 10 servings.
Raspberry-Strawberry Sauce
1 (10-ounce) package frozen raspberries, thawed
1 (10-ounce) package frozen strawberries, thawed (I use the 10-oz boxes of Bird's Eye frozen fruit which is slightly sweetened.)
3 Tablespoons cornstarch
2 teaspoons sugar (I use 1 Tablespoon.)
3 Tablespoons freshly squeezed lemon juice
3 Tablespoons kirsch brandy (aka Kirschwasser)
Drain raspberries and strawberries, reserving juice. Put raspberries and strawberries through a food mill, and discard seeds.
Combine juices, puree and add enough water to make a total of 2 cups of mixture. Combine juice mixture, cornstarch, and sugar in a saucepan; stir until blended. Cook over low heat, stirring constantly, until mixture is smooth and thickened. Stir in lemon juice and kirsch; cool. Yield: Approximately 2 cups.