Charlotte Russe
A classic dessert lined with ladyfingers and filled with Bavarian cream.
Ingredients
bavarois (see page 194)
Half recipe
sponge fingers
24 (approx.)
Instructions
1
Line mould
Line a charlotte mould with sponge fingers, trimming them where necessary to make a flower-like design on the base, and a number set vertically for the sides, with the sugar-coated side of the finger against the metal.
2
Fill
Make a bavarois and fill to the level of the mould.
3
Set
Set aside in a cool place to set.
4
Turn out
Trim the edge and turn the mould out into a silver flat dish from which it is served.
