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A Charlotte Russe Dessert with Ladyfingers Lining the Sides

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 minutes
Chilling Time 4 hours
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.
    Hands Arranging Ladyfingers Upright Inside a Springform Pan to Prepare the Mold for Charlotte Russe
  • 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.
    Pouring Warm Milk Into a Bowl of Whisked Egg Yolks to Make the Bavarian Cream for Charlotte Russe
  • 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.
    Moothing Bavarian Cream Inside the Ladyfinger-Lined Mold to Assemble the Charlotte Russe
  • 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.
    Smoothing the Top Layer of Bavarian Cream in The Charlotte Russe Before Decorating and Serving

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