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Charlotte Russe de Raspberry |
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Serves: 12
Print this Recipe
Prep Time: 40 minutes (ready in 4 hours 40 minutes) - Yield: 12 servings
DESSERT
18 lady fingers
1/4 cup orange liqueur
2/3 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
3 tablespoons lemon juice
1 (10-ounce) package frozen raspberries, in syrup, thawed
1 pint (2 cups) whipping cream, whipped
TOPPING
1 tablespoon butter
1/2 cup sliced almonds
2 tablespoons sugar
1/2 cup whipping cream
2 tablespoons powdered sugar
1. Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
2. In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
3. Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
4. Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
5. In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 350 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 13 g 65% * Cholesterol: 130 mg 43% * Sodium: 55 mg 2% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 23 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 Carbohydrate, 4 1/2 Fat
Charlotte Russe de Raspberry comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!
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Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Birthday Cake Ideas
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: Apple Brown Betty vs. Apple Crisp
Cook's Note: Preparing Apples
Cook's Note: Desserts with a Flare
Cook's Note: About Souffles
Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: About Cream Puffs
Cook's Note: For Butter Cake
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Converting to Cupcakes
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Variations for Cakes from Scratch or Mixes
Cook's Note: Garnishing Cake Slices
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: For Better Foam Cake
Cook's Note: Frostings and Fillings
Cook's Note: Frosting Finishes
Cook's Note: In Praise of Glaze
How Much Frosting?
Cook's Note: Decorating the Cake
Cook's Note: Making a Decorating Bag
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Special Touches for the Upper Crust
Crumb Pie Crusts
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: Catch the Overflows
Cook's Note: If the Edges Brown Too Fast
Cook's Note: Storing Pies and Tarts
Cook's Note: How to Make Meringue
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