Royal Diplomatic Pudding

Ingredients

• 1 batch Wine Jelly (see recipe below) (Enough to fill the mould 1/2 inch deep initially)
• 0.25 cup Candied Cherries (For decoration)
• 0.25 cup Angelica (For decoration)
• 1 batch Charlotte Russe Filling (see recipe below) (Enough to fill the center of the mould)
• 2 tbsp Gelatin (For Wine Jelly)
• 1 cup Water (For Wine Jelly)
• 0.75 cup Sugar (For Wine Jelly)
• 2 cups Red Wine (For Wine Jelly)
• 2 tbsp Lemon Juice (For Wine Jelly)
• 2 cups Heavy Cream (For Charlotte Russe)
• 0.5 cup Powdered Sugar (For Charlotte Russe)
• 1 tsp Vanilla Extract (For Charlotte Russe)
• 12 each Ladyfingers (For Charlotte Russe)

Instructions

1. 1In a small bowl, sprinkle gelatin over 1 cup of cold water. Let stand for 5 minutes to soften.
2. 2In a saucepan, combine sugar and red wine. Heat over medium heat, stirring until sugar is dissolved. Add the softened gelatin and stir until completely dissolved. Remove from heat and stir in lemon juice.
3. 3Place a mould (such as a bundt pan or decorative bowl) in a pan of ice water. Pour the wine jelly into the mould, about 1/2 inch deep. Refrigerate until firm (about 1-2 hours).
4. 4Once the wine jelly is firm, decorate with candied cherries and angelica.
5. 5In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. 6Line the sides of the mould with ladyfingers, standing them upright. Spoon the whipped cream mixture into the center of the mould, filling it completely.
7. 7Cover the mould with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the Charlotte Russe to set.
8. 8To unmold, dip the mould briefly in warm water. Invert onto a serving plate. Slice and serve chilled.