6 lady fingers
Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.
Caramel Charlotte Russe
¼ box gelatine or
1 tablespoon granulated gelatine
¼ cup cold water
½ cup scalded cream
⅓ cup sugar, caramelized
¼ cup powdered sugar
1½ teaspoons vanilla