Charlotte Russe

In medium saucepan, combine gelatin and sugar. Blend in milk and egg yolks; cook over medium-low heat, stirring with whisk, until custard is slightly thickened and coats back of metal spoon. Do not allow mixture to get too hot. Remove from heat. Stir in sour cream and vanilla. Refrigerate until mixture begins to thicken and mounds slightly when stirred, about 30 minutes.

Meanwhile, line sides of rinsed 10-cup (2.5 L) souffle dish with ladyfingers. Arrange remaining ladyfingers in attractive pattern on bottom of dish, trimming to fit.

In large bowl, beat egg whites until stiff peaks form; fold in thickened custard. Whip whipping cream until soft but stiff peaks form; fold into custard. Spoon into prepared souffle dish. Refrigerate until firm, at least 4 hours or overnight.

Raspberry Sauce:
Drain raspberries completely, reserving syrup. You should have about 1-1/4 cups (300 mL) raspberry syrup. Set aside drained raspberries. In small saucepan, blend together sugar and cornstarch. Gradually blend in raspberry syrup. Cook over medium heat, stirring constantly, until mixture thickens, becomes clear and boils. Reduce heat and cook for 1 to 2 minutes longer or until starchy taste disappears. Remove from heat; let cool. Stir in reserved raspberries, if desired, or reserve for garnishing.

Before serving, quickly dip bottom of dish into hot water; invert onto serving plate and unmould. Drizzle some of the raspberry sauce over dessert. Garnish with whipped cream and reserved raspberries, if desired. Pass remaining sauce. Makes 10 to 12 servings.

Source : Canadian Living Entertaining Cookbook 1985