Charlotte Russe is a creamy dessert combination of eggs, whipping cream, and whiskey. Traditionally served at Christmas and holidays.
This is an old, old recipe that is a 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. If you’re not familiar with Charlotte Russe, then please let me introduce you.
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 😊.
— This recipe was originally published on August 23, 2011. It has been updated with additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 16
Primary Ingredient(s): Whole milk, heavy cream, eggs, gelatin, whiskey, ladyfingers
Skill Level: Intermediate
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I’m so excited to find this recipe. My great-grandmother always made this for Thanksgiving minus the whiskey. For the last 20+ years I have had the honor of making it. This year I could not find my treasured recipe. Finding someone who knew what Charlotte is made my day.“
— Angie Poole
Ingredient Notes
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- Whole milk and heavy whipping cream — These, along with eggs, are the basis for the entire recipe. Low-fat options for these are not recommended.
- Eggs — The eggs in this recipe are not cooked; if that’s a concern for you, you might try pasteurizing the eggs.
- Plain gelatin — You want plain gelatin, such as Knox brand, not “jell-o”
- Whiskey –– Choose something nice and smooth. Anything that is nice in eggnog generally works well for Charlotte Russe. My personal preference for this recipe is Jim Beam Kentucky Straight Bourbon Whiskey.
- Ladyfingers — Look for packaged ladyfingers in the bakery or baked goods section of your grocery store.
- Maraschino cherries — The traditional garnish for Charlotte Russe, maraschino cherries add a festive holiday touch.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 246 of my cookbook, My Southern Table! Get your signed copy today.
Mama’s Words of Wisdom
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 complement 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 can muster, I’ll show you how to make Mama’s recipe for Charlotte Russe.
How to Make Charlotte Russe
Make the Milk and Gelatin Mixture
- Start by stirring together the whole milk and gelatin and letting it sit for a few minutes to soften.
- Then, over low heat and stirring constantly, melt the gelatin. It only takes a few minutes, and you use very low heat. Let the milk and gelatin mixture sit until it’s room temperature, and then proceed with the recipe.
Beat the Egg Whites
- In a large bowl, beat the egg whites until stiff peaks form. Set them aside for now.
Whip the Cream
- In another large bowl, beat the whipping cream and then set that aside as well.
Beat the Egg Yolks
- 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.
Add the Whiskey
- Very gradually stir the whiskey into the egg yolk mixture. Of course, I used Jim Beam, a fine Southern bourbon.
Pro Tip
Mama says you can use whatever alcohol you like, but, in my opinion, not everything goes well with eggs and cream. Jim Beam does, however, go mighty fine in this. Just sayin’.
Fold the Mixture Gently
- 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.
Pour into a Bowl
- Line a bowl with ladyfingers. Pour the Charlotte mixture into the bowl.
- Cover loosely and refrigerate for several hours or overnight.
- Garnish individual servings with a maraschino cherry or two.
Make it Ahead
I’m often asked if this recipe can be made ahead, and the answer is definitely yes! In fact, it should be made at least one day before serving so that it has plenty of time to set. I think up to three days would probably be fine. Just make sure it’s covered well and refrigerated.
How to Store the Leftovers
You can store any leftovers just like you would other jelled desserts. Cover, refrigerate, and use within three days.
What Does It Taste Like?
The flavor of the bourbon is very prominent in this dessert, though not overpowering. It’s greatly tempered and mellowed by the cream and eggs.
Questions About Charlotte Russe
Yes, you can. While the whiskey does add a distinct flavor, Charlotte Russe will still be delicious without it. I’d substitute a good quality vanilla extract (one teaspoon in the whipped cream and one teaspoon in the egg yolk mixture).
Freezing isn’t recommended. The texture of cream and gelatin changes once thawed, making it unappealing.
I usually make it in a trifle bowl and then spoon individual servings into small dessert dishes. Or make it in a rectangular casserole dish and cut it into square for serving. Add a maraschino cherry on top for a pretty garnish.
More Old-Fashioned Dessert Recipes
If you’ve enjoyed this recipe, then you might also want to try these.
Classic Southern Banana Pudding with Homemade Custard
Mama’s Ambrosia
Old Fashioned Southern Caramel Layer Cake
Chocolate Little Layer Cake
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
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Recipe
Charlotte Russe
Ingredients
- 1 cup whole milk
- 2 envelopes gelatin
- 4 eggs separated
- 2 cups heavy whipping cream
- 1 cup sugar
- ⅓ cup whiskey suggest Jim Beam bourbon whiskey
- 3 ounce package Ladyfingers
- Maraschino cherries optional garnish
Instructions
- Stir together the milk and gelatin in a small saucepan and let stand for 5 minutes.1 cup whole milk, 2 envelopes gelatin
- 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.4 eggs
- In a separate bowl, beat the whipping cream. Set that aside for now.2 cups heavy whipping cream
- In a medium bowl, beat the egg yolks, gradually adding the sugar, until fluffy and pale yellow.1 cup sugar
- Stir the milk and gelatin mixture very gently into the egg yolks and sugar.
- Very gradually stir the whiskey into the egg yolk mixture.⅓ cup whiskey
- 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.3 ounce package Ladyfingers
- Cover loosely and refrigerate for several hours or overnight.
- Garnish individual servings with Maraschino cherries, if desired.Maraschino cherries
Notes
- This recipe uses raw eggs. If you have any concern at all about consuming raw eggs, you might consider using pasteurized eggs.
- Take care at each step of the recipe when folding ingredients to do so gently and carefully so as not to deflate the lovely airy texture of the Charlotte Russe.
- The recipe should be made at least one day, and up to three, before serving so that it has plenty of time to set. Make sure it’s covered well and refrigerated until serving time.
- Store any leftovers just like you would other jelled desserts. Cover, refrigerate and use within three days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m so happy to have found this post. I’ve a VERY OLD handwritten homemaker’s notebook from the 1800’s that I’ve been transcribing…. and there is a recipe for Charlotte Russe. It’s so similar to this with “rich cream, sweet milk, sugar, isinglass…”
Fascinating! (I had to research what isinglass was). And, the recipe book is from Virginia. I can’t imagine mixing this without a mixer. I’m looking forward to trying the recipe from almost 200 years ago!
Yes, it’s a very old recipe. This one was my great-grandmother’s from the 1800s. And yeah, isinglass is an old name for gelatin. There’s a mention of “isinglass” in the song The Surrey With the Fringe on Top” in the musical Oklahoma.
This is one of the most delicious recipe for desserts I have ever had I encourage everyone to even try it for all the holidays or anniversaries this is absolutely heavenly
I’m so glad you like my Charlotte Russe. This recipe is very special to my family!
My mother used to make this with Angle Food cake hunks layered with the custard. I want to share with my daughter’s family, I’ll try the Lady Fingers.
Hope you enjoy it, Kathy!
Do you think Irish Cream or Ammareto would work as well as the whiskey?
I’ve never tried it with either of those, but I don’t think I’d like them. Especially Ammareto (too strong an almond flavor!). Use something you’d put in eggnog — brandy, bourbon or rum.
My grandmother used to make this in a springform pan. Do you think that the recipe can be doubled and turn out right?
I’ve never tried doubling this recipe. I should think it would work, but you’ll need really large mixing bowls to handle double the ingredients.
Charlotte Russe is on my top 5 and I’ve made several times. I love your recipe but…need to please a chocolate family. In place, or along(even better,), what would you suggest as a chocolate addition? Thank you!
For big chocolate lovers, I can recommend my Flourless Chocolate Cake with Chocolate Ganache. It decadent and elegant. I’d serve it alongside the Charlotte.