Mystery Dessert

Sorry to get back to you so late, but I just HAD to tell you what I made with those ladyfingers! I made a Charlotte Russe. A Charlotte Russe is a gelatin based cake which is surrounded by a crown of ladyfingers. You can make it in a few different flavors, but since I had to taste it (I don’t usually do creamy desserts) I made it a strawberry version.

This was a little complicated, but not hard. If you wait too long in any of the steps, the gelatin will start to congeal and you will end up with little bits of rubber among the recently added ingredients. So, if you do wait too long and can’t stir it, place in a sink full of hot water for about 10-15 minutes, stirring often enough to add the rest of the ingredients!

Note: I didn’t have a mold so I used my springform pan. It worked great. I would suggest an 8-inch for this recipe.

I got some rave reviews at my book club. A few of us thought it was reminiscent of the middle layer of Jello 1-2-3. Very light and a perfect ending to a heavy dinner! Try your hand at a Charlotte Russe. Fancy name. Fancy dessert. Happy palate!

Strawberry Charlotte Russe



  • 2 packets gelatin
  • 1/3 c. cold water
  • 1/3 c. boiling water
  • 1 c. sugar
  • 1 c. strawberry juice and pulp (I blended frozen strawberries)
  • 3 T. lemon juice
  • 3 egg whites
  • ½ pint whipped cream
  • 1 recipe of lady fingers


  1. Soak the gelatin in cold water for about 5 minutes, then dissolve in boiling water.
  2. Add sugar, cool slightly, then add lemon juice, fruit juice and pulp.
  3. When cold, whisk until frothy, then add whites of eggs beaten stiffly and fold in the cream.
  4. Line a mold with lady fingers or fresh ripe strawberries and turn in the mixture carefully so as not to disturb lining.
  5. Chill 1-2 hours or over night, turn out onto a platter and serve.

**Sorry about the picture. My husband took it. It looks a bit like a pink rabid rabbit! It tastes really good though!!

Here it is in the pan (half consumed!)


Please login to your Camp Chef account to leave a comment.