Charlotte Russe (Sharlotka) Recipe

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Charlotte Russe (Sharlotka)
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Ingredients
16
Count
Nutrition
369
Calories
Total time
4
Minutes
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Ingredients:

Directions:

  1. Lightly grease a 2 quart charlotte mold with light vegetable oil.
  2. Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
  3. Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
  4. To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
  5. Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
  6. Decorate with additional raspberries and serve with raspberry sauce.
  7. For the Bavarian Cream:.
  8. In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
  9. In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
  10. In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
  11. Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
  12. Beat the cream until it forms stiff peaks.
  13. In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
  14. Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
  15. For the Raspberry Sauce:.
  16. Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
  17. Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 368.9 Kcal (1545 kJ)
Calories from fat 132.15 Kcal
% Daily Value*
Total Fat 14.68g 23%
Cholesterol 168.42mg 56%
Sodium 86.74mg 4%
Potassium 181.03mg 4%
Total Carbs 49.04g 16%
Sugars 27.27g 109%
Dietary Fiber 4.83g 19%
Protein 8.66g 17%
Vitamin C 14.5mg 24%
Iron 2.5mg 14%
Calcium 74.6mg 7%
Amount Per 100 g
Calories 204.98 Kcal (858 kJ)
Calories from fat 73.43 Kcal
% Daily Value*
Total Fat 8.16g 23%
Cholesterol 93.59mg 56%
Sodium 48.2mg 4%
Potassium 100.59mg 4%
Total Carbs 27.25g 16%
Sugars 15.15g 109%
Dietary Fiber 2.69g 19%
Protein 4.81g 17%
Vitamin C 8.1mg 24%
Iron 1.4mg 14%
Calcium 41.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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