Molded desserts are exercises in architecture. Their presentations are so stunning, they are the perfect dinner-party showstopper. This one is a prime example. It’s made with Bavarian cream, which is basic pastry cream set with gelatin and was created by a the famous French chef Marie-Antoine Carême, who was working in Bavaria at the time. He also invented the charlotte, by lining a mold with ladyfingers and filling it with Bavarian cream. This one is flavored with pistachios and garnished with pale green Chantilly cream.