Very Berry Charlotte Russe

Very Berry Charlotte Russe

Clipped Newspaper recipe for Very Berry Charlotte Russe


2 envelopes unflavored gelatin
2 cups purple grape juice, divided
2/3 cups grape jam
2 cups fresh strawberries, pureed
2 tablespoons orange juice
2 cups heavy cream, whipped
16 whole ladyfingers, split
Additional whipped cream, strawberries for garnish


In a medium saucepan, sprinkle unflavored gelatin over 1 cup grape juice, let stand 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Stir in jam until smooth. In a large bowl, combine gelatin mixture, remaining grape juice, strawberries, and orange juice. 

Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold in whipped cream; turn into a 9-inch springform pan lined with ladyfingers. Chill several hours or overnight. To serve, garnish with whipped cream and strawberries. 

Make 10 to 12 servings. 

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