The History...The dish, which falls into the larger category of “charlottes” (molded desserts), was likely named by French chef and noted Russophile,Marie Antoine Carême. Considered by many to be the father of French cuisine, Carême included a recipe for “Charlottes à la Parisienne or à la Russe” in his 1815 cookbook The Royal Parisian Pastry Cook and Confectioner.
Happy Diabetic Strawberry Charlotte Russe
- 2 envelopes gelatin
- 1/2 cup cold water
- 1 cup mashed fresh strawberries
- 1/2 - 1 cup sliced fresh strawberries ( to taste)
- 1 cup splenda
- 2 cups whipping cream
- 1 tsp vanilla
- 2 packages ladyfingers (48)
Meanwhile, line bottom and sides of 9" or 10" springform pan with ladyfingers. Whip cream till stiff. Add vanilla and gently fold into cooled strawberry mixture, blending well. Fold in sliced strawberries, reserving some to decorate the top. Fill pan with strawberry mixture. Chill several hours or overnight.