Charlotte Russe - cooking recipe

Ingredients

1/4 ounce unflavored gelatin (1 packet)
1/2 cup cold water
4 eggs, separated
1 cup sugar
1/4 cup Bourbon
2 cups whipping cream
17 -20 ladyfingers
garnish with fresh fruit such as strawberry, peaches, berries, slivered almonds

Preparation

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat until gelatin dissolves; cool slightly.
Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
Gradually add dissolved gelatin; stirring constantlly.
Beat egg whites until stiff, but not dry. Fold into yolk mixture.
Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
Garnish with fruit if desired.