Orange Charlotte

Name: Orange Charlotte
Ingredients: 3 cups water, divided; 1 cup sugar; 1 envelope unflavored gelatin; 1 1/2 cups orange sections, divided; 1 cup orange juice; 1/4 cup lemon juice; 2 cups whipping cream; 1 (6 1/4-ounce) package miniature marshmallows; 1 1/2 cups chopped pecans; 3 (3-ounce) packages ladyfingers, split lengthwise; Grated coconut; Orange slices, halved

12 ingredients

6 steps

Ingredients

3 cups water, divided
1 cup sugar
1 envelope unflavored gelatin
1 1/2 cups orange sections, divided
1 cup orange juice
1/4 cup lemon juice
2 cups whipping cream
1 (6 1/4-ounce) package miniature marshmallows
1 1/2 cups chopped pecans
3 (3-ounce) packages ladyfingers, split lengthwise
Grated coconut
Orange slices, halved

Directions

1

Combine 2 cups water and sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring, until mixture reaches soft ball stage (240°).
2

Soften gelatin in remaining water. Add to syrup mixture, stirring until gelatin dissolves. Cool to room temperature. Stir in 1 cup orange sections and juice. Chill to consistency of unbeaten egg whites.
3

Beat whipping cream and marshmallows until soft peaks form. Fold in pecans. Fold marshmallow mixture into orange mixture.
4

Line bottom and sides of a 9- inch Springform pan with split ladyfingers. Spoon orange mixture into prepared pan. Cover and refrigerate overnight.
5

Remove sides of pan; place charlotte on a serving platter. Sprinkle top with coconut; garnish with remaining orange sections and orange slices.
6

Note: One (6 1/4-ounce) package miniature marshmallows is equivalent to 1/2 pound large marshmallows, chopped.