Charlotte Russe

Charlotte Russe

4.0 21 ratings

Prep. 20 min

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

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Retro 15 Recipes
Australia and New Zealand

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