Raspberry Charlotte Recipe

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Instructions
  1. Pick over a quart of red raspberries and cook in a heavy sugar syrup until tender; pour boiling hot by degrees over a mound of ladyfingers attractively arranged in a standard glass dish; cover with an inverted china bowl, allowing it to remain until cool.
  2. Garnish with stars of sweetened whipped cream, and accompany with iced eggnog sauce.

 




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