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Charlotte Russe

Charlotte Russe
4.0 21 ratings
Prep. 20 min
Total 3 h
8 portions
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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

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Australia and New Zealand

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