Charlotte russe or icebox cake are both names used for desserts that consist of a mold neatly lined with pieces of spongecake or ladyfingers and filled with whipped cream. When chilled, the cream sets and the dessert is unmolded and served cut into wedges. Credit for the invention of charlotte russe is generally given to French pastry chef Antonin Carême, who cooked at the court of the Russian Czar Alexander.