Petite Charlottes

Name: Petite Charlottes
Yield: Makes 8 individual desserts
Cuisine: American
Ingredients: Caramel, Raspberry, Chocolate, Crème Anglaise, or Blueberry; Caramel, Raspberry, Chocolate, Crème Anglaise, or Blueberry; Caramel, Raspberry, Chocolate, Crème Anglaise, or Blueberry; Caramel, Raspberry, Chocolate, Crème Anglaise, or Blueberry; Caramel, Raspberry, Chocolate, Crème Anglaise, or Blueberry; Candied citrus zests; Fresh raspberries; Praline, powdered or coarsely crushed; Chocolate shavings; Lemon Mousse; White Chocolate or Mocha Mousse; White Chocolate or Mocha Mousse; 1 cup heavy cream, whipped; Coffee, Vanilla, Caramel, or Banana Bavarian Cream; Coffee, Vanilla, Caramel, or Banana Bavarian Cream; Chocolate Velvet Mousse or Chocolate Marquise; Chocolate Velvet Mousse or Chocolate Marquise; Eight 3-inch molds, lined with plain or Chocolate Ladyfingers; ¼ cup liqueur of your choice (optional); Coffee, Vanilla, Caramel, or Banana Bavarian Cream; Coffee, Vanilla, Caramel, or Banana Bavarian Cream; Eight 3-inch molds, lined with plain or Chocolate Ladyfingers

Preparation info

Makes
8
individual desserts

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

Eight 3-inch molds, lined with plain or Chocolate Ladyfingers
¼ cup

Americas
United States
Dessert

Method

Select the combination of Ladyfingers (chocolate or plain), liqueur, filling, topping, garnish, and sauce that pleases you most.
Make the ladyfingers. Line molds according to instructions. Brush inside surface of the ladyfingers very lightly with liqueur, if desired.
Make filling. Spoon immediately into lined molds, leaving room at the top for whipped