PÃssÃgo Charlotte

'Beat the egg whites until fluffy'

'In a pan, combine sugar, water, and bring to a simmer over low heat

Do not stir or scrape the bottom of the pan.'

'Pour the hot syrup mixture over the beaten egg whites and continue beating until stiff peaks form.'

'Let it cool and refrigerate.'

'Drain the pÃssÃgo and reserve the syrup.'

'Blend the pÃssÃgo in a blender to form a cream.'

'Dissolve gelatin according to package instructions.'

'In a bowl, mix delicately the pÃssÃgo cream, gelatin, marshmallow, and whipped cream.'

'Moisten the cookies slightly with reserved syrup and line the bottom and sides of a medium-sized English trifle dish.'

'Place the cream mixture in the prepared dish and refrigerate for 1 hour.'

'Unmold and decorate to taste.'