Cranberry-Raspberry Charlotte
12 to 14 double ladyfingers (about 3 ounces total)
1/4 cup kirsch or other cherry-flavor liqueur, or orange juice
1 3/4 cups cranberries, fresh or frozen
1 3/4 cups raspberries, fresh or unsweetened frozen
1 cup sugar
1 envelope unflavored gelatin
2 large egg whites
3/4 cup whipping cream
Smoothly line a 1-1/2-quart charlotte mold (about 6 inches wide at
top, 5 inches at bottom, 3-1/2 inches tall) or 1-1/2-quart souffl�
dish with plastic wrap. Separate ladyfingers so each is flat on one
side. Arrange a single layer of ladyfingers, rounded side down, in
pan bottom; cut to a point at one end as needed to make them fit
neatly into pan and to cover bottom completely. Stand remaining
ladyfingers vertically, rounded side against pan, to cover sides of
container. Lightly brush with 2 tablespoons kirsch.
Sort cranberries (thaw, if frozen) and discard bruised or decayed
fruit. Rinse and drain cranberries and fresh raspberries (thaw
frozen raspberries). In a blender, whirl cranberries, raspberries
and 3/4 cup sugar until smooth. Rub pur�e through a fine strainer
into a bowl. In a 2- to 3-quart microwave-safe bowl, sprinkle
gelatin over 1/4 cup water. Let soften about 5 minutes. Heat in a
microwave oven at full power (100 percent) until mixture boils and
is clear, 30 to 40 seconds. Add 1 cup berry pur�e and mix well. Nest
bowl of berry-gelatin mixture in ice water and stir occasionally
until it becomes very thick and syrupy, 5 to 10 minutes. If mixture
gets firm, nest bowl in hot water and stir until syrupy.
Add 2 tablespoons kirsch to remaining pur�e; cover and chill up to
one day. In a deep bowl with a mixer on high speed, whip egg whites
until foamy. Gradually add 1/4 cup sugar, beating whites until they
hold stiff, moist peaks. Stir about 1/3 of the whites into the
syrupy berry-gelatin mixture, then gently fold in the remaining
whites. In the bowl used for beating whites (without washing
beaters), whip cream until it holds soft peaks. Add to berry-gelatin
mixture; gently fold together until well blended. Pour into
ladyfinger-lined container. Cover airtight and chill until firm, at
least 4 hours and up to one day. Uncover charlotte. If filling is
lower than rim of ladyfingers, carefully trim tips off ladyfingers
so they are even with filling. Invert a flat plate over dessert.
Holding containers together, invert. Lift off mold and gently remove
plastic wrap. Cut dessert into wedges and serve with reserved
cranberry-raspberry sauce. |