Charlotte Russe holds a special place in my heart. The first time I made this elegant French dessert, it was for my grandmother’s birthday. She adored delicate sweets, and I wanted something as beautiful and timeless as she was.

The combination of soft ladyfingers, velvety Bavarian cream, and fresh fruit was a showstopper—and her face lit up with every bite!

Sometimes, when I’m craving a lighter, more energetic snack, I also love making Protein Rice Krispie Treats—they offer a fun, modern twist to satisfy my sweet tooth while keeping things balanced.

This dessert isn’t just a recipe; it’s a memory waiting to happen. Serve it at a celebration, a dinner party, or even a quiet afternoon with coffee—it will make any occasion feel extraordinary.

Charlotte Russe

Charlotte Russe is a timeless and elegant French dessert that combines soft ladyfingers, creamy Bavarian cream, and fresh fruit.

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Prep Time 30

Chilling Time 4

Course Dessert

Cuisine French

Servings 8

Calories 320 kcal

Equipment

8-inch springform pan or charlotte mold
Mixing bowls
Electric mixer or whisk
Small saucepan
Rubber spatula
Offset spatula (optional)
Knife (for trimming ladyfingers)

Ingredients

For the Base and Assembly

20-25 ladyfingers
2 tbsp orange juice or simple syrup (optional, for brushing)

For the Bavarian Cream

1 ½ cups whole milk
1 vanilla bean or 1 tsp pure vanilla extract
3 large egg yolks
1/2 cup granulated sugar
1 tbsp unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream (chilled)

For Decoration

Fresh fruit (e.g., raspberries, strawberries, or peaches)
Powdered sugar (for dusting)
Whipped cream (optional)

Instructions

Step 1: Prepare the Mold
Line the springform pan or charlotte mold with ladyfingers, standing them upright with the sugared side facing outward.
Trim the bottoms of the ladyfingers if needed for a snug fit, and cover the base with additional ladyfingers.
Step 2: Make the Bavarian Cream
Heat the Milk: Warm the milk and vanilla bean (split and scraped) in a saucepan until it simmers. Let it infuse for 10 minutes.
Whisk the Yolks: In a bowl, whisk egg yolks and sugar until pale and creamy. Gradually add the warm milk, whisking constantly.
Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon. Do not let it boil.
Dissolve the Gelatin: Bloom gelatin in cold water for 5 minutes, then stir into the warm custard until dissolved. Cool the mixture.
Whip the Cream: Beat the heavy cream to soft peaks and gently fold it into the cooled custard.
Step 3: Assemble the Charlotte
Pour the Bavarian cream into the prepared mold, smoothing the top with a spatula.
Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
Step 4: Decorate and Serve
Carefully remove the mold or springform ring.
Arrange fresh fruit on top, dust with powdered sugar, and add whipped cream if desired.
Slice and serve chilled.

Video

Notes

Cooking Tips

Soften Ladyfingers: If they seem dry, lightly brush them with orange juice or Grand Marnier for added flavor.
Customize the Flavor: Try almond or lemon extract for a twist, or layer sliced fruit inside for extra texture.
Plan Ahead: Chill overnight for the best texture and flavor.

Keyword Charlotte Russe, Elegant Sweets, French Dessert, No Bake Recipes, Special Occasion Desserts

Nutritional Information (Per Serving)

Calories: 320
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Sugars: 22g
Fiber: 1g

How to Build a Charlotte Russe – Comprehensive Recipe Guide