Charlotte Russe

Charlotte Russe

4.2 20 rating

Prep. 20min

Total 3 h

8 portions

Ingredients

gelatine leaves
8
chilled water to soak
sponge fingers (approx. 250 g)
24

Custard filling

eggs separated
4
sugar
175 g
natural vanilla extract
2 tsp
milk
250 g
pouring (whipping) cream
500 g

Raspberry jelly

gelatine leaves
1 ½
chilled water to soak
frozen raspberries
100 g
water
100 g
caster sugar
50 g

Difficulty

medium

Nutrition per 1 portion

Sodium 149.8 mg

Protein 12.5 g

Calories 2187.1 kJ / 522.7 kcal

Fat 29.6 g

Fibre 1.1 g

Saturated Fat 16.8 g

Carbohydrates 53.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Retro 15 Recipes
Australia and New Zealand

You might also like...

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

No ratings

Japanese Bakery Special Custard

Japanese Bakery Special Custard

2 h

Beer batter fish

Beer batter fish

40min

Dave Barbaro's spiced pork sausages

Dave Barbaro's spiced pork sausages

40min

Choron sauce (Tomato béarnaise)

Choron sauce (Tomato béarnaise)

20min

Mirror glaze cake

Mirror glaze cake

7 h 55min

Strawberry and White Chocolate Mousse Dessert

Strawberry and White Chocolate Mousse Dessert

4 h 30min

Baby Back Ribs with Stout Beer BBQ Sauce

Baby Back Ribs with Stout Beer BBQ Sauce

3 h 15min

Homemade sausages

Homemade sausages

1 h 40min

Orange Squash

Orange Squash

15min

Lamington swiss roll

Lamington swiss roll

25 h 40min

New York-style cheesecake with strawberry sauce

New York-style cheesecake with strawberry sauce

26 h 10min