Charlotte Russe

Ingredients

• 1 pint sweet cream
• 4 eggs
• 5 tablespoons sugar
• 1.5 teaspoons vanilla
• lady fingers (sponge cakes)

Instructions

1. Beat the whites of the eggs to a light froth.
2. Beat the cream to a light froth.
3. Beat 3 tablespoonfuls of sugar into the yolks of the eggs.
4. Beat 2 additional tablespoonfuls of sugar into the cream until light.
5. Add the cream and eggs together and stir well.
6. Flavor with 1½ teaspoonfuls of best vanilla and stir well.
7. Lay lady fingers in the mould, well at the bottom and close together around the sides.
8. Pour the russe onto the cake.
9. Set in the ice box until made.
10. Serve on table with teaspoons on small saucers.