Charlotte Russe

This is such a special family recipe! It came from my Grandma Graf, who lovingly made it for us for every special occasion. When she made this, she would always tell me about how in the 1950's a truck used to come around her neighberhood and sell Charlotte Russe in little paper cups as a treat. When I started to make the Charlotte Russe myself, Grandma would always tell me, "whip the cream until your arm hurts!" Making this brings back cherished family memories...and it's also delicious!

Charlotte Russe
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1 pint heavy whipping cream
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 envelope unflavored gelatin
4 tbsp. water
1 package ladyfingers
8-10 maraschino cherries, blotted dry

Line a medium-sized bowl with the ladyfingers, set aside. Chill a bowl and beaters in the refrigerator for 30-60 minutes before making dessert. Whip the whipping cream in the chilled bowl until peaks form. Take 8 tbsp. of the whipping cream out into a small bowl and set aside in the refrigerator. Heat water in a small pot on low heat; dissolve gelatin in it and set aside to cool. Beat sugar, eggs and vanilla into whipping cream. Whisk gelatin to make sure it is completely dissolved and add to the whipping cream mixture. Beat well. Pour whipping cream mixture into the ladyfinger-lined bowl. Refrigerate for at least 8 hours before serving. Before serving, decorate top of charlotte russe with small spoonfulls of reserved whipping cream, and top with drained maraschino cherries. Serves 8-10.