Do y’all remember me saying how sometimes I get a recipe in my head and I just can’t forget it until I make it? Even if it’s not the right time of year? Even if it’s a family tradition for Christmas and it’s the middle of August?
Yeah. It happened again. For some reason I got Charlotte Russe on the brain a couple of weeks ago and couldn’t stop thinking about it. If you’re not familiar with Charlotte Russe, then please let me introduce you. This is an old, old tradition in our family. My Mama has made it every Christmas since I can remember. But the recipe goes back even further to her grandmother. It’s rich. It’s creamy. It has whiskey in it. In a word, it’s ‘perfect.’ Just one quick caution – this recipe does contain raw eggs. Just wanted you to know in case that’s a health concern for you. Me? I figure the Jim Beam cancels out any risk :-)
When I asked Mama to email me her recipe she also sent me some notes about the preparation. Here, I’ll let her tell you in her own words:
“You cannot be in a hurry when you make this. Treat each step like you are handling a baby. Very gently. You can pour it all into a trifle bowl, parfait glasses or a flat casserole dish so it can be cut in squares. I have layered it with fresh peaches, fresh raspberries, and cherry pie filling. Have used fresh strawberries, but the strawberries and whiskey don’t seem to compliment each other.
My grandmother used to make this every Christmas and Thanksgiving. She would cut it in squares and place a cherry on each piece. You had to be over 12 years old before you were served any because it had whiskey in it. Since I was only 10 when she died, I never got to taste it. Maybe that’s why I always make it for the holidays.”
So, summoning up all the gentleness I could muster, I set out to make Mama’s recipe for Charlotte Russe.
You start out by stirring together milk and gelatin and letting it sit a few minutes to soften. Then, over low heat and stirring constantly, melt the gelatin. It only takes a few minutes and very low heat. Let that mixture sit until it’s room temperature and then proceed with the recipe.
In a large bowl, beat the egg whites until stiff peaks form. Set them aside for now.
In another large bowl, beat the whipping cream and then set that aside as well.
In a medium bowl, beat the egg yolks, gradually adding the sugar, until you have a fluffy, pale yellow mixture. Stir the milk and gelatin mixture very gently into the egg yolks and sugar. Be sure they’re thoroughly combined.
Very gradually stir the whiskey into the egg yolk mixture. Of course I used Jim Beam, a fine Southern bourbon. Mama says you can use whatever you like but not everything goes well with eggs and cream. Jim Beam goes mighty fine in this. Just sayin’.
Now, gently fold the egg yolk mixture into the egg whites incorporating only a small amount each time. Fold in the whipped cream. Again, work very gently and with only a small amount of cream each time.
Line a bowl with ladyfingers. Pour the mixture into the bowl. Cover loosely and refrigerate for several hours or overnight. Garnish individual servings with a maraschino cherry or two :-)
Enjoy!
A light, creamy, combination of eggs, whipping cream and whiskey
Ingredients
- 1 cup milk
- 1 cup sugar
- 4 eggs, separated
- 2 cups heavy whipping cream
- 2 envelopes gelatin
- 1/3 cup whiskey
- 1 package Ladyfingers
- Maraschino cherries (optional garnish)
Instructions
- Stir together the milk and gelatin in a small saucepan and let stand for 5 minutes.
- Place the saucepan over low and cook, stirring constantly, until the gelatin is completely dissolved. Set aside to cool. Proceed with the recipe when the milk and gelatin mixture has cooled to room temperature.
- In a large bowl, beat the egg whites until stiff peaks form. Set aside for now.
- In a separate bowl, beat the whipping cream. Set that aside for now.
- In a medium bowl, beat the egg yolks, gradually adding the sugar, until fluffy and pale yellow.
- Stir the milk and gelatin mixture very gently into the egg yolks and sugar.
- Very gradually stir the whiskey into the egg yolk mixture.
- Gently fold the egg yolk mixture into the egg whites incorporating only a small amount each time.
- Fold in the whipped cream. Again, work very gently and with only a small amount of cream each time.
- Line a trifle or other bowl with ladyfingers. Pour the mixture into the bowl.
- Cover loosely and refrigerate for several hours or overnight.
- Garnish individual servings with Maraschino cherries, if desired.
Other Charlotte Russe recipes you might enjoy from around the internet:
- Chocolate Charlotte from Easy French Food
- Lemon Charlotte Russe from Sunkist
- Raspberry Charlotte Russe on Pillsbury’s web site
- Affogato Charlotte Russe from food52
What I was writing about…
- One year ago: Cheese Pinwheels with Mayhaw Jelly
- Two years ago: Back-to-School Dinner: Sloppy Joes
{ 36 comments… read them below or add one }
Well, this looks heavenly. MaMag would be proud of you! great job.
To everybody reading the comments – MaMag was my mother’s grandmother, my great grandmother, and this was her recipe. I’m so glad Mama thinks she would be proud of the way I prepared it.
This looks delicious!!!!! During the summer I love desserts that I don’t have to put in the oven and this perfect!
No baking for this one! The kitchen stays nice and cool.
Sometimes you just gotta make a Christmas dessert in summer. I’ve got a hankering for fudge and I just don’t know if I can wait :)
You’re gonna be like me – now you’ve got it in your mind and you’ll never get rid of it until you make some fudge!
wow I am loving this one! Tweeting it now
Thanks, Alison. And thanks for the tweet.
I love love love family recipes (obviously) and this looks fabulous. I’ve actually never had Charlotte Russe – but this looks so gorgeous
I don’t think I’ve ever seen another Charlotte recipe that had whiskey in it. I just know it’s beyond delicious :-)
Oh wow! This looks delish! I love the addition of whiskey!
Thanks, Jennifer!
I thought by the title you were talking about the store….haha! This looks a lot better :)
Yes, I was afraid that might throw some people off. However, the recipe came long before the store :-)
i had to laugh Lana ‘cuz i thought Charlotte Russe was a clothing store at first – LOL!! this looks absolutely gorgeous . . . not to mention the Jim Beam . .. swoon!
Oh, yes, that little nip of Jim Beam really adds a lot to the recipe. Thanks, Debra.
Wow, who knew! I only knew Charlotte Russe as a girl’s clothing store. This is way more fun… and delicious! :)
Wow, this looks heavenly. I’ve never heard of it before but I love cream, and I love the idea of continuing family recipes!
Georgia, I think Charlotte Russe, like many southern recipes, has roots in classic French cooking. Wherever it came from, it’s really delicious!
I just started following you and love this recipe. I’m putting together a class right now on holiday desserts and I think I’ll include this one…easy, no baking and impressive…just what my clients love to learn. Makes cooking seem easy and worth the trouble!
Well, it will certainly give your class an opportunity to practice their folding technique! There’s lots of folding and it takes a while to do. Just tell them to be patient :-)
Grand, looks lovely what a great addition to the August table or Christmas table. andi
thewednesdaybaker.blogspot.com
Thanks, Andi.
this is such a beautiful tradition!
Beautiful and seems perfect for a summer dessert too. I love recipes like this with family traditions; thank you for sharing yours with us Lana.
I don’t know why this was always reserved for Christmas but it’s really perfect any time of year.
What a beautiful story and tempting recipe. I’ve never had a Charlotte Russe but now I want it!
Jim Bean, my middle name… now your Russe is so stiff, and that’s a good thing Lana…. your mousse version is like our version over here, a white charlotte, and very similar to my great grandmothers recipe, with no ladyfingers and a little more bourbon…
You know, I should have mentioned that the ladyfingers were my addition. My grandmother nor my mother uses them, but I thought they added a little something extra. Could have dipped them in a little bourbon, too :-)
What a sentimental dessert! Love the beautiful bowl too.
Thank you, Mary. I just love making the old family recipes.
Okay now, you have to tell everyone that I suggested this posting, even if you already had it in the lineup. Charlotte Russe is that iconic for us. We loved the mystery of it, with “whiskey”…..
It’s still a keeper.
Miss P
I’ve never heard of this, but it sounds so interesting! Love hearing about stuff like this :)
No worries about raw eggs when you have your own chickens – making this for sure!
I’ve never had a charlotte russe but it sure sounds delicious! :)
We always had Charlotte at Christmas. One year my mother failed to completely dissolve the gelatin and she said it had pineapple in it. Forever I have had her recipe but today I cannot find it. I want to introduce this wonderful Southern dish to my grandchildren. Thanks.