Recipe - Apricot Charlotte With Raspberry Sauce

2 One half Dozen ladyfingers
2 pack (6oz) dried apricots
1/3 cup Imperial granulated sugar
1 cup Water
2 pack Unflavored gelatin
One fourth cup Water
4 Egg whites
One fourth cup Imperial granulated sugar
2 cup Heavy cream
One half cup Imperial powdered sugar

RASPBERRY SAUCE
1 pack (12oz) frozen raspberries;
defrosted
6 tablespoon Imperial powdered sugar

Line sides and bottom of a 9inch springform pan with ladyfingers. Cover
and set aside. Soften gelatin in One fourth cup water. Cover apricots with water
and microwave 8 minutes. Drain; combine with 1/3 cup sugar and 1 cup water.
Microwave 15 minutes. Puree and strain. Blend in gelatin thoroughly.
Refrigerate until slightly thickened. Beat egg whites until stiff;
gradually add One fourth cup sugar. Mix into apricot puree. Whip cream until
stiff, add powdered sugar, fold into apricot mixture. Pour half of mixture
into prepared pan; place ladyfingers on top. Fill with remaining mixture
and chill several hours until firm. Puree raspberries. Strain. Add powdered
sugar. Mix and pour over mixture in pan. Chill well before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.