Chocolate Charlotte Russe

A very light, delicious dessert. for an added chocolate touch, dip one end of ladyfingers in melted chocolate. i found this recipe in company's coming chocolate everything" cookbook. i have made this for several dinner parties and birthdays. it looks very festive if a ribbon is tied around the outside of the cake. total preparation time includes refrigeration time."

Steps

Sprinkle gelatine over first amount of milk in medium saucepan.

Let stand for 1 minute.

Heat and stir until gelatine is dissolved.

Bring mixture to a boil.

Cool slightly.

Stir first amount of sugar , cocoa and salt in small bowl.

Add egg yolks , second amount of milk and vanilla.

Stir into boiling milk until just thickened.

Set saucepan in ice water.

Stir mixture frequently as it cools.

Chill , stirring and scraping down sides often , until mixture will mound slightly.

This thickens quickly.

Beat egg whites in medium bowl until soft peaks form.

Gradually beat in second amount of sugar until stiff.

Fold into gelatine mixture.

Fold in whipped topping or whipped cream.

Cut 1 inch off 1 end of each ladyfinger.

Stand enough ladyfingers , rounded or sugared side out and cut end down , around inside edge of greased 10 inch springform pan.

Lay remaining ladyfingers and pieces in bottom of pan in single layer , breaking to fit.

Spoon filling into pan , keeping ladyfingers f.

Ingredients

unflavored gelatin, milk, white sugar, cocoa, salt, egg yolks, vanilla, egg whites, whipped topping, ladyfingers