Charlotte Russe

Ingredients

• Savoy Biscuits
• 1 pint good Cream
• 1 oz Loaf Sugar
• 1 oz Isinglass
• 1 large slice Sponge Cake
• 3 dessertspoonfuls Vanderhum or Curaçao
• 1 Egg (white)
• Butter
• Cream (additional)
• Chocolates, hundreds and thousands, crystallised cherries

Instructions

1. Butter your mould lightly.
2. Take as many Savoy biscuits as will line the inside of the mould, lightly moistening the edges of each with the beaten white of an egg to make them hold together.
3. Place the biscuits upright all round the sides of the mould, slightly overlapping or sufficiently close to prevent the cream from escaping.
4. At the bottom of the mould, arrange your biscuits in a star or rosette pattern, taking care it is well covered.
5. Set the mould in the oven to dry.
6. Whisk the cream with the Vanderhum or Curaçao, dissolved isinglass, and loaf sugar to taste.
7. When the cream mixture is sufficiently firm, fill the inside of the Charlotte Russe with it.
8. Place a slice of sponge cake over the filling.
9. Set it in a cool place or in ice until cold.
10. Cover it with cream and ornament with chocolates, hundreds and thousands, crystallised cherries, or other decorations as desired.