LEMON CHARLOTTE RUSSE
Steps:
- In a small bowl soften the gelatin in the lemon juice and set aside. In the top of a double boiler beat the egg yolks, adding 1 cup sugar, a small amount at a time, until thick. Add gelatin-lemon mixture. Cook, stirring constantly, over hot, not boiling, water until thick, about 8-10 minutes. Remove from heat. Stir in lemon rind and vanilla. Cool until mixture begins to stiffen. Meanwhile line the sides and bottom of a 9-inch springform pan by standing the split ladyfingers around the sides and cutting the ladyfingers to fit the bottom of the pan. In a separate bowl beat the egg whites until very soft peaks form. Add the remaining 1/2 cup sugar, a small amount at a time, and continue to beat the egg whites until stiff peaks form. In a separate bowl ship the cream until stiff. Fold the egg white and whipped cream into the lemon mixture and turn into the ladyfinger lined pan. Refrigerate at least 4 hours before serving. Remove springform sides, place Ruse on serving platter.
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