I'm having guests for NYE and making my family's favorite NYE dessert, Charlotte Russe. Sometimes it separates, though, so I thought I'd ask here what I'm doing wrong. The recipe is from an Austrian great aunt.
1T unflavored gelatin
1/4c cold water
2 eggs, separated
2/3 c powdered sugar
2/3 c scalded milk
2c whipping cream
Soak gelatin in water.
Beat egg yolks with sugar, pour milk over. Stir in gelatin and mix
Beat egg whites until stiff and fold in.
Set in fidge till it begins to set -- about 7-8 minutes [here is where it separates].
Whip cream, add vanilla and fold into egg mixture.
Pour into ladyfinger-lined souffle dish.
Any hints on keeping it from separating?
Thanks for any help.