Follow Us Follow Us on Facebook Follow Us on Twitter Follow Us on Pinterest Follow Us on Instagram Follow Us on Tumblr

Strawberry Charlotte Russe
Strawberry Charlotte Russe
This is a QR Code
Scan here to get
this recipe on
your phone
12 ladyfingers, split
2 envelopes unflavored gelatin
½ cup cold water
4 large Jersey Fresh egg yolks
¾ cup sugar
¼ tsp salt
2 cups milk
2 tsp vanilla extract or ¼ cup dry sherry
2 cups heavy cream, whipped
1 cup Jersey Fresh strawberries, halved


Line the bottom and sides of an oiled 2½-quart mold or a 7-inch springform pan with split ladyfingers and set aside. Soften gelatin in cold water and set aside. Combine egg yolks, sugar, salt, and ¼ cup of the milk in top part of a double boiler. Heat remaining milk and gradually add to egg-yolk mixture. Stir and cook over hot water, do not boil, until the custard coats a metal spoon. Remove from heat and stir in softened gelatin. Add vanilla or sherry. Cool over ice water until the mixture begins to thicken. Fold in whipped cream. Pour mixture into prepared mold. Chill until firm and ready to serve. Unmold on a serving plate. Garnish as desired with Jersey Fresh strawberries and additional whipped cream put through a pastry tube. Makes approximately 10 servings. Contributed by: Theresa Scafidi, Florence, NJ

Print Recipe Only

Strawberry Charlotte Russe
This is a QR Code
Scan here to get
this recipe on
your phone
12 ladyfingers, split
2 envelopes unflavored gelatin
½ cup cold water
4 large Jersey Fresh egg yolks
¾ cup sugar
¼ tsp salt
2 cups milk
2 tsp vanilla extract or ¼ cup dry sherry
2 cups heavy cream, whipped
1 cup Jersey Fresh strawberries, halved


Line the bottom and sides of an oiled 2½-quart mold or a 7-inch springform pan with split ladyfingers and set aside. Soften gelatin in cold water and set aside. Combine egg yolks, sugar, salt, and ¼ cup of the milk in top part of a double boiler. Heat remaining milk and gradually add to egg-yolk mixture. Stir and cook over hot water, do not boil, until the custard coats a metal spoon. Remove from heat and stir in softened gelatin. Add vanilla or sherry. Cool over ice water until the mixture begins to thicken. Fold in whipped cream. Pour mixture into prepared mold. Chill until firm and ready to serve. Unmold on a serving plate. Garnish as desired with Jersey Fresh strawberries and additional whipped cream put through a pastry tube. Makes approximately 10 servings. Contributed by: Theresa Scafidi, Florence, NJ

Full Recipe Page