Recipe For Charlotte Russe For Daring Bakers

According to Larousse (page 212), the original Charlotte dessert was inspired by the English summer pudding and was created to honour Queen Charlotte. It was made with a thick apple purée, flavoured with lemon and cinnamon and poured into a mould lined with bread and then baked. It was served warm with a cold custard cream. Carême created the Charlotte à la Parisienne, an uncooked dessert making use of bavarois and lady fingers. This dessert became known as the Charlotte Russe when all things Russian became fashionable in Paris. The recipe for the Charlotte Russe looks long and complicated. I would save this dessert for when you have guests as it is very impressive. It does not take that long to make, but remember it needs an overnight stay in the fridge to set properly. The first time I saw a Charlotte was on the Great British Bake Off. Mary Berry’s recipe uses a Swiss roll filled with jam. The Swiss roll is cut up and used to line the mould. The sponge fingers are a pleasure to make, if your piping skills are average as mine are. The nice thing is that they can be kept in an airtight container for a week so I made these well in advance.

Charlotte Russe
Charlotte Russe

5.0 from 3 reviews
Recipe For Charlotte Russe
 
Rich Bavarian cream encased in sponge with a hint of liqueur - a perfect dessert for dinner guests.
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Ingredients
for the Bavarian Cream
  • 337.5mls milk, divided
  • 2.5mls vanilla extract
  • 4 egg yolks
  • 75g caster sugar, divided - I used fructose
  • pinch of salt
  • 10g gelatine powder
  • 22.5mls water
  • 175mls cream
  • 10mls crème de cassis (or any liqueur of your choice)
for the Sponge Fingers
  • 4 eggs, separated
  • 125g caster sugar - I used fructose
  • 7.5mls orange flower water - I used 3 drops orange essential oil
  • 100g flour
  • pinch of salt
  • Icing sugar for dusting
for the Syrup
  • 100g sugar - I used fructose
  • 90mls water
  • 15mls crème de cassis (or any liqueur of your choice)
To decorate
  • 75mls cream
  • 15g honey
Method
for the Bavarian Cream
  1. Place 300mls milk and vanilla into a sauce pan
  2. Scald the milk over a medium temperature
  3. Place the egg yolks, 50g caster sugar and salt into a mixing bowl
  4. Whisk until pale yellow, and thickened
  5. Place the gelatine into a small bowl and add the water
  6. Mix to combine
  7. Pour half of the milk onto the eggs and whisk to combine
  8. Add the gelatine and whisk in
  9. Pour this into the rest of the milk
  10. On a low temperature, stir the mixture with a wooden spoon continuously until thickened
  11. You want the custard to coat the back of the spoon
  12. Strain into a bowl and set aside to cool
  13. Place the cream and the rest of the milk into a bowl
  14. Whisk until it begins to thicken
  15. Add the rest of the caster sugar and whisk until thick
  16. Fold into the cool custard until completely combined
  17. Stir in the liqueur
for the Sponge Fingers
  1. Preheat the oven to 160° Celsius
  2. Place the egg yolks and sugar into a mixing bowl
  3. Whisk until at the ribbon stage
  4. Add the orange flower water and whisk in
  5. Add the flour and gently fold in
  6. Place the egg whites and salt into a mixing bowl
  7. Whisk to stiff peaks
  8. Fold into the egg yolk mixture
  9. Place the batter into a piping bag, fitted with the largest smooth nozzle you have
  10. Pipe onto a lined baking tray, to your desired length
  11. Dust with icing sugar
  12. Gently tap the tray twice
  13. Bake for 10 minutes
  14. Allow to cool on the tray before removing
for the Syrup
  1. Place the sugar and water into a sauce pan
  2. Bring to the boil
  3. Lower the temperature and leave to simmer until the sugar has dissolved
  4. Stir in the liqueur
To make the Charlotte Russe
  1. Choose a suitable glass bowl
  2. Trim the sponge fingers on one edge to suit the shape of the bowl
  3. Trim the other edge into points
  4. Soak in the syrup and shake off the excess
  5. Place the sponge fingers on the bottom of the bowl, making sure there are no gaps
  6. Trim the sponge fingers to suit the sides of the bowl
  7. Soak in the syrup and shake off the excess
  8. Line the sides of the bowl, making sure they are tightly packed together
  9. Pour the Bavarian cream into the mould
  10. Flatten off with a palette knife
  11. Soak sponge fingers for the top in the syrup, shaking off the excess
  12. Cover the top of the Bavarian cream with the sponge fingers
  13. Cover with cling film and place into the fridge overnight
To decorate
  1. Place the cream and the honey into a mixing bowl
  2. Whisk until very firm
  3. Place into a piping bag with a star shaped nozzle
  4. Remove the Charlotte from the fridge
  5. Remove the cling film
  6. Place a serving plate onto the bowl (serving side down)
  7. Gently tip over and allow the Charlotte to slide onto the plate
  8. Pipe decorations around the edge of the Charlotte
  9. Serve with fresh berries in season if you have any

Click on the links for conversions and notes.

Blog-checking lines: For the June daring bakers challenge Rebecca from BakeNQuilt.com challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty showstopper

What I blogged June 29:

Lavender and Lime Signature

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36 thoughts on “Recipe For Charlotte Russe For Daring Bakers

  1. This looks so decadent and scrumptious! I never thought of the combination of lavender and lime, but it sounds absolutely wonderful. I’ll definitely be trying this soon! 😀

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    1. Hope you enjoy it, and thanks for the visit 🙂

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  2. Oooh la la! Lovely looking cake Tandy. Despite what you say, there’s a bit of effort there. It’s probably low on my ‘to make’ list, but you never know!

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    1. Maybe try and push it up the list 🙂

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  3. Yep – definitely one for entertaining but it does looks fabulous. Love the sound of the original version using apple puree – must do a bit more research on that – thanks Tandy.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Crunchy Topped Chicken, Bacon & Spinach CasseroleMy Profile

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    1. I also loved the sound of the original Rachel 🙂

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  4. Wow!! This is so pretty! I’ve never had it before, but it sure does look delicious!! What a great recipe! Thanks so much for sharing!
    Cailee sharing the blog ♥ REST!My Profile

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    1. Thanks for the compliment Cailee 🙂

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  5. What a beautiful dessert. Since you have indicated it doesn’t take as long as the recipe looks, I will have to give it a try. It does look like it would be impressive for guests, and I love that it has to be made in advance!
    Cali @ Cali’s Cuisine sharing the blog ♥ Meat-Rice-Tomato Stuffed ZucchiniMy Profile

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    1. It ticks all the boxes as far as entertaining goes 🙂

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  6. I don’t believe I have ever even heard of this dessert. It’s lovely.

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    1. Thanks Tammy 🙂

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  7. This is such an amazing dessert and whilst I have enjoyed eating it before I have never attempted making it Tandy. It certainly is an effort but yours looks amazing 😀
    Merryn@merrynsmenu sharing the blog ♥ Veal meatballs with chorizo in a tomato chilli sauceMy Profile

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    1. Thanks Merry 🙂

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  8. This looks amazing! I bet it goes perfect with my morning coffee.

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    1. Thanks Doreen, I am sure it would be perfect with your morning coffee 🙂

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  9. I’ve never had a Charlotte Russe before, but now I must try one!!

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    1. It is worth the effort 🙂

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  10. Ooooh that looks delicious!

    Raindrops of Sapphire

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    1. Thanks Lorna, and thanks for the visit 🙂

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  11. What a grand dessert! Looks “almost” too pretty to eat 🙂
    Mary Frances sharing the blog ♥ Best Barbecued Ribs Ever! Make them for the 4th of July!My Profile

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    1. Almost, but not quite 😉

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  12. Never had this before, tempting to try!!!

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    1. Might be a great challenge for you 🙂

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  13. Tandy – wow – this is so incredibly elegant! This would indeed be perfect for guests – but, I am not so sure I’d like to share it!

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    1. It is a lot of dessert to not share 😉

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  14. That looks very impressive indeed Tandy! I will save this for when I need a showstopper dessert! 😀
    Lorraine @ Not Quite Nigella sharing the blog ♥ Five Healthy Vegetable Packed Lunches For Two {Grain and Dairy Free}!My Profile

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    1. Thanks Lorraine 🙂

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  15. Love the sound of the Bavarian Cream.
    Have a great day Tandy.
    🙂 Mandy xo

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    1. One of the nicest set custards out there Mandy 🙂

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  16. Your Charlotte Russe has stunning visual appeal. Those sponge fingers are to die for! I love the Great British Bake Off and Mary Berry, I had to watch online as it wasn’t available here. So entertaining, couldn’t stop watching. Saw her Swiss Roll episode too =) I’m half Russian so I should most definitely appreciate this dessert. Have a great week!

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    1. I love watching the show, and would also consider watching it online if we did not get it here 🙂

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  17. That looks amazing Tandy. Well done! xx

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    1. Thanks Tami xx

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  18. AWESOME! I absolutely want to take a piece to see whats inside. Looks fabulous. Could totes go a bite, rather hungry I am. 🙂

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    1. I am thinking I could also do with another slice 🙂

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