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Charlotte Russe

Sep 30 2026 | By: Becky Diamond

Charlotte Russe

Charlotte Russe

Photo by Heather Raub of Front Room Images / Foodstyling by Dan Macey of Dantasticfood

In the nineteenth century it was fashionable to name foods after famous people. These dishes were either a favorite of that person or created in their honor, as is the case with Charlotte Russe, which was technically named after two people. “Charlotte” desserts originated in England at the end of the eighteenth century and are essentially puddings poured into a mold that has been lined with bread or sponge fingers.

The name is thought to be in honor of Queen Charlotte, the wife of George III of England. Charlotte Russe came a few years later. A luscious, chilled dessert of vanilla Bavarian cream set in a mold lined with ladyfingers, it was created by French chef Carême at the beginning of the nineteenth century. Carême originally called the dish Charlotte à la Parisienne, but it is believed he changed it to Charlotte Russe in honor of Russian Tsar Alexander I. This Gilded Age staple embraced the use of boxed gelatin, a culinary innovation at the time.

Charlotte Russe was often featured as part of the dessert course at Gilded Age wedding breakfasts, alongside ices molded into decorative shapes, assorted fruits, fancy cakes, bonbons and other confections, ending with coffee served in small after-dinner cups. 

SERVES 10–12

  • 2 packets unflavored gelatin (such as Knox)
  • 3 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 tablespoon vanilla extract, plus 1 teaspoon
  • 3 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 2 (3-ounce) packages soft ladyfingers
  • 1 pint fresh strawberries (or other fruit)

Place a metal mixing bowl and beater(s) from an electric mixer in the freezer.

In a medium mixing bowl, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute, then add 1/2 cup boiling water, stirring constantly until granules are completely dissolved.

Combine eggs, sugar, and salt in a large bowl. Stir well with a whisk.

Heat milk in a large, heavy saucepan over medium-high heat until tiny bubbles form around the edge (do not boil). Turn heat to low and gradually add the egg mixture, stirring constantly with a whisk for about 3–4 minutes or until thickened. Stir in 1 tablespoon vanilla.

Pour the milk mixture into the gelatin in the mixing bowl and let cool for 20 minutes, stirring occasionally.

Remove the chilled bowl and beater(s) from freezer. Place cream, confectioners’ sugar, and 1 teaspoon vanilla in the bowl and whip with an electric mixer on medium speed for about 5–7 minutes or until firm peaks form. Set aside 1 cup for topping.

Grease a springform pan (or spray with cooking spray) and then line the bottom and sides with ladyfingers, using whipped cream to “glue” them together to form a solid base.

Fold the remaining whipped cream minus the reserved 1 cup into the custard mixture and then pour over ladyfingers. Place in the freezer for 1 hour and then take out and carefully unmold onto a plate.

Refrigerate until ready to serve. Just prior to serving, top with the reserved whipped cream and garnish with strawberries or other fruit.

Charlotte Russe

Photo by Heather Raub of FrontRoom Images / Foodstyling by Dan Macey of Dantasticfood

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