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Charlotte Russe

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Charlotte Russe

Cuisine:French

Course:Dessert

30m prep 15m cook 8h ready

8 to 10 servings For more information on alternate molds and cake linings, see About Charlottes.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • Powdered sugar
    Sub-recipe steps
    1. Prepare the batter for: French Sponge Cake (Biscuit)
    2. Scrape the batter into a large pastry bag fitted with a ⅝-inch plain tip. Pipe 4-inch-long fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers: Powdered sugar
    3. Bake until golden brown, 10 to 15 minutes.
    4. Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container for up to 5 days.
  • (⅓ cup brandy, Grand Marnier, framboise, or coffee)
  • 3 tablespoons cold water
  • 1 ½ teaspoons unflavored gelatin
  • 6 large egg yolks
  • ½ cup sugar
  • 2 tablespoons brandy, Cognac, or water
  • 2 teaspoons vanilla
  • 4 tablespoons (½ stick) unsalted butter, softened
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 1 ½ cups cold heavy cream
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Cook

  1. Step 1.

    Have ready: 18 to 36 soft ladyfingers, store-bought or homemade

  2. Step 2.

    If desired, brush the ladyfingers with: (⅓ cup brandy, Grand Marnier, framboise, or coffee)

  3. Step 3.

    Lightly oil a 2- to 2 ½-quart charlotte mold and line the sides (and, if desired, the bottom) with the ladyfingers, trimming them, if needed, to fit inside the mold. Pour into the top of a double boiler or a heatproof bowl: 3 tablespoons cold water

  4. Step 4.

    Sprinkle over the top: 1 ½ teaspoons unflavored gelatin

  5. Step 5.

    Let stand for 5 minutes, then whisk in: 6 large egg yolks; ½ cup sugar

  6. Step 6.

    Set the top of the double boiler or bowl over a pan of simmering water and, whisking constantly, heat the mixture until thick and puffy, like marshmallow sauce. (If you are concerned about eating uncooked eggs, periodically insert an instant-read thermometer off the heat, until the mixture reaches 160°F.) Set the double boiler top or bowl in cold water and, whisking now and then, cool to room temperature. Stir in: 2 tablespoons brandy, Cognac, or water; 2 teaspoons vanilla

  7. Step 7.

    Beat in a separate large bowl on medium speed until light and fluffy: 4 tablespoons (½ stick) unsalted butter, softened; ¼ cup sugar; ⅛ teaspoon salt

  8. Step 8.

    Beat in the cooked egg yolk mixture by heaping tablespoons. Whip in a separate bowl until firm peaks form: 1 ½ cups cold heavy cream

  9. Step 9.

    Using a silicone spatula, stir ½ cup of the whipped cream into the egg yolk mixture, then gently fold in the remaining whipped cream. Turn the mixture into the prepared mold. Cover the top with additional ladyfingers, if you have them, and brush with additional liquor or coffee, if using. Refrigerate for at least 8 hours, or for up to 3 days. Unmold the charlotte, above, onto a plate. Serve with: Fresh Berry Coulis using raspberries, or Cherries Jubilee

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