Charlotte Russe

January 12, 2013

in Ladyfingers, Ladyfingers, Recipes, Sponge cake

It’s hard to beat the combination of great cake and great cream. Charlotte Russe is a dessert of sponge cake-lined molds filled with whipped heavy cream or a combination of pastry cream and whipped cream. That’s it. Sometimes it’s topped with currant jelly for color and a touch of tartness. Ladyfingers are often used for the cake portion, and that is what I use. This is one of the oldest classic desserts and dates to the first decade of the 1800s, when the great French chef, Carème, created it for Czar Alexander of Russia. From the mid-nineteenth century on, American cookbooks almost always had a recipe for Charlotte Russe, and major hotels often offered the dessert on their menus.

In the first decades of the twentieth century, Charlotte Russe was very popular in large eastern cities of America. In New York City you could buy them from vendors selling them from pushcarts. Prepared in individual portions, you will feel positively posh when you serve and eat this incredible dessert.   Make the ladyfingers first.  Putting the charlottes together is a snap.


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