Charlotte Russe

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This recipe is typical of the French dishes popular at the Russian court in the nineteenth century.


  • cup/75 ml maraschino liqueur or kirsch
  • ½ cup/65


  1. Mix half the maraschino liqueur or kirsch with the candied fruit and leave to macerate for ½-1 hour. Line the mold with ladyfingers (previous page). Cut the remaining ladyfingers in pieces and sprinkle with the remaining maraschino. Make the custard. Soften the gelatin in the water and stir it into the hot vanilla custard until completely melted. Leave until quite cool,