Chocolate Charlotte Russe
Charlotte Russe with Strawberries
Mocha Charlotte Russe
Orange Charlotte Russe



Chocolate Charlotte Russe

Aaron Burr House Inn New Hope, Pennsylvania

Yield: 5 servings

4 oz. bittersweet chocolate
1 cup whipping cream
1/4 cup sugar
2 Tbsp cold brewed coffee
20 strips sponge cake
walnuts

In top of a double boiler over hot water, melt chocolate. In a medium
sized mixing bowl, whip cream until thick; remove and reserve 1/2 cup.
Fold melted chocolate, sugar and coffee into remaining cream. Spoon into
individual sherbet glasses lined with 4 strips of sponge cake. Chill.
Garnish with dollop of the reserved whipped cream. Top with a walnut.



Charlotte Russe with Strawberries
www.courier-journal.com, by: Helen Friedman

Servings: 12-16

Ingredients for making sponge cake:
5 eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Dash of salt
Grated zest of 1 lemon (zest is yellow part of rind)
For the custard filling:
2 packages plain unflavored gelatin
1 quart milk (preferably whole milk)
2 cups granulated sugar
6 large egg yolks
2 cups heavy whipping cream, lightly whipped
2 teaspoons vanilla extract

Ingredients to assemble the charlotte:
5 tablespoons raspberry preserves, or a little more
2 cups heavy whipping cream, sweetened with a little powdered sugar
1 pint fresh strawberries, rinsed, dried, and hulled
To make spongecake:
Heat oven to 375 degrees F. Grease one 10-by-15-inch jellyroll pan and
one 9-inch round cake pan, line them with parchment paper or waxed
paper.
Beat eggs, sugar and vanilla in a small bowl with the mixer on high
speed until mixture is thick and pale, about 5 minutes.
Sprinkle flour, baking powder, salt and lemon zest over the top and
gently fold the flour into the eggs. Pour batter into pans (two-thirds
of the batter in the jellyroll pan, and one-third of the batter in the
round cake pan) and bake at 375 degrees F, for 8 to 10 minutes, until
the top is pale and golden and springs back when lightly pressed and the
cake pulls away from the sides of the pan. Remove from oven to cooling
racks, and let cool completely.

To make the custard:
Soften gelatin in 1/4 cup cold milk for several minutes. Combine
remaining milk, sugar and gelatin in the top of a double boiler or in a
heavy saucepan on low heat and stir until gelatin dissolves and milk is
scalded (little bubbles appear around the edges). Beat yolks and add a
small portion of hot milk to them, then stir the yolks back into the
milk. Cook until the mixture thickens a little and reaches about 170
degrees, about 10 minutes, stirring constantly. Do not boil (see
following note about custard). Custard will not be thick. Set aside to
cool. Refrigerate until custard begins to jell. Keep checking; you want
the mixture the texture of heavy cream. Whip the cream with the vanilla
until it is puffy but not stiff. Fold that into the thickened custard
mixture.

To assemble Charlotte:
Line a 9-inch round cake pan with plastic wrap. Place the baked 9-inch
round spongecake in the bottom.

Cut the 10-by-15-inch spongecake at right angles to its long side in
3-inch intervals. You should have 5 oblongs. Put a
tablespoon or 2 of raspberry jam or preserves on an oblong of cake and
spread it over the surface. Top with another oblong
and repeat until all are stacked (don't top with preserves). Wrap well
in plastic wrap and freeze 30 minutes. Slice the stack in 1/2-inch
slices across the shorter side as if you were slicing a loaf of bread so
you get striped pieces of cake. Stand the slices on end around the edge
of the pan so that the raspberry stripes run vertically toward the top
and bottom of the pan. You won't use them all,( keep these extra pieces
for later in the recipe). Make sure these pieces touch the bottom of the
pan: You'll have to tug the bottom of the round cake toward the middle
to make a little extra room for these vertical pieces. Don't be afraid
to do that.

Pour custard filling into pan and top with leftover raspberry-striped
cake pieces. Pull the plastic wrap up around the top to cover it.
Refrigerate or freeze the charlotte overnight or for several days (for
best quality, don't freeze it for more than 4 weeks).

Turn out onto a serving plate. Peel off plastic and spread on lightly
sweetened whipped cream (if you have a pastry
bag, you can pipe the whipped cream onto the charlotte). Use as much or
as little whipped cream as you like on top, around
the sides, etc. Garnish with strawberries.

Serves 12 to 16.

NOTE #1: About cooking custard: Custard that gets too hot too fast will
curdle. Curdling is not harmful, but it is unattractive and will yield a
bumpy texture; when perfect, a custard is silky smooth. You can strain
out any little curdled bits by passing the mixture through a fine-mesh
sieve.

NOTE # 2: If you like, you can substitute store-bought ladyfingers (the
soft ones) for the Sponge Cake in this recipe.






Mocha Charlotte Russe

Cook'n Deluxe collection

Serves: 4

Have Ready:
1/2 cup almonds slivered toasted
1/2 teaspoon almond extract
1 16-ounce bag marshmallows
1/2 cup milk
2 tablespoons instant coffee
4 tablespoons unsweetened cocoa
1 cup whipped cream
2 tablespoons powdered sugar
2 packages lady fingers

You'll Need:
Pie pan
Double boiler
Measuring spoons
Measuring cups
Wooden spoon
Small mixing bowl
Electric mixer
Rubber bowl scraper
Large mixing bowl
Springform pan
Cake plate

Place almonds in pie pan and put in preheated 325° oven until lightly
browned. Watch carefully. Remove and set aside. Fill the lower pan of
the double boiler half full with water and place the upper pan on top.
Combine almond extract, marshmallows, milk, instant coffee and cocoa in
the top of the double boiler. Place over medium-low heat. Stir until the
marshmallows are melted. Remove from heat and let cool. In a small bowl,
whip the cream with electric mixer until it forms soft peaks (see
glossary). Add powdered sugar and whip until stiff peaks (see glossary)
form. Fold whipped cream into the cooled marshmallow mixture with rubber
bowl scraper. Line the sides and bottom of the springform pan with the
ladyfinger halves so that the cut sides are facing inward. Pour the
marshmallow mixture into the lined pan. Sprinkle the top of the Mocha
Charlotte Russe with the almonds. Put the springform pan into the
freezer. Remove about 15 minutes before serving. Release the springform
and place the dessert on a cake plate.




Orange Charlotte Russe

http://www.chefdecuisine.com/

Serves 12

2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
2 cups orange juice
1 envelope unflavored gelatin
2 teaspoons orange rind
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups heavy cream
3 egg whites
1/2 cup sugar
12 lady fingers

Dissolve the gelatin in some orange juice. Combine with cornstarch,
sugar, egg yolks, orange juice, and rind.
Mix well and heat up to a boiling point. Stir in lemon juice and
vanilla. Chill to cool.
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar
to form soft peaks.
Fold the cream and egg whites into the orange mix. Line the sides of a
8"" spring mold with lady fingers. Pour the mix into mold.
Chill until well set. Remove sides of mold before serving. Decorate with
whipped cream and orange slices if desired.



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