Charlotte à la Russe

Bavarian Cream with Ladyfingers

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

When the name Charlotte Russe appears, you may be sure of two things: the dessert has been shaped in a charlotte mold, and the mold has been lined with ladyfingers.

Ingredients

  • Recipe of ladyfingers
  • Bavarois à la Crème

Method

  1. Make ladyfingers and Bavarois crème. Line an 8-cup charlotte mold with the ladyfingers. To do this, turn the mold upside down. Then cut the ladyfingers in half and taper the cut ends to a point, m