Charlotte Russe - 1958
1/3 c. extra-fine sugar
1/2 t. vanilla extract
1 c. whipping cream, whipped stiff
16 split lady fingers (16 halves)
Fold sugar and vanillla lightly but thoroughly into cream. Place 4 lady finger halves upright against the sides of each of 4 sherbet glasses. Fill with cream mixture and chill. This amount serves 4.
Charlotte Russe for Passover: Use 20 strips of Passover Sponge Cake cut into 1 X 2 X 1/2 inch pieces, in place of the lady fingers, in either variation of Charlotte Russe.
Chocolate Charlotte Russe: Mix 2 tablespoons cold black coffee, 1/4 c. sugar, and 4 ounces melted bittersweet chocolate. Fold into cream in place of extra-fine sugar.
For Passover, vanilla may be omitted.
Strawberry Charlotte Russe: Combine 1 pint sliced fresh strawberries with 1/2 cup sugar and 1 t. lemon juice. Let stand at room temperature for 30 minutes. Fold into the whipped cream in place of the extra-fine sugar and vanilla.