Charlotte Russe

Ingredients · 8 servings

• 220 gLadyfinger, dry
• 900 gBavarian cream, chilled
• 8 gGelatin, powdered
• 60 mlWater, cold
• 50 gSugar
• 250 gFruit, sliced

Equipment

stovetop, refrigerator, 20 cm mold, saucepan, small bowl, mixing bowl, whisk, spatula, knife, spoon, tray, cover

Instructions

1. 1
   Gather Ingredients

   Gather ladyfingers, Bavarian cream, gelatin, water, sugar, fruit, a 20 cm mold, saucepan, bowl, whisk, spatula, knife, and tray. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Bloom Gelatin

   Sprinkle gelatin over cold water in a small bowl and let it swell until the grains look fully hydrated and no dry powder remains. · 5 min

   What to look for: The gelatin looks swollen and evenly moistened.

3. 3
   Warm Cream

   Heat 200 g Bavarian cream with sugar in a saucepan over low heat, stirring until smooth and just warm, not boiling. · 5 min

   What to look for: The cream is fluid, glossy, and steaming lightly.

4. 4
   Set Gelatin

   Stir bloomed gelatin into the warm cream until dissolved, then whisk this mixture back into the remaining Bavarian cream until even. · 3 min

   What to look for: The cream looks smooth with no visible gelatin streaks.

5. 5
   Line Mold

   Stand ladyfingers upright around the inside wall of the mold, then cover the base with more ladyfingers, trimming pieces to fit closely. · 10 min

   What to look for: The mold is neatly ringed and the base is fully covered.

6. 6
   Fill Mold

   Spoon half of the Bavarian cream into the lined mold, scatter sliced fruit over it, then add the remaining cream and smooth the top. · 8 min

   What to look for: The top is level and the cream reaches the ladyfinger ring.

7. 7
   Chill Charlotte

   Cover the mold and chill at 4°C / 39°F until the cream is firm and the ladyfingers have softened slightly. · 4 h

   What to look for: The center is set and no longer ripples when gently moved.

8. 8
   Unmold Dessert

   Dip the outside of the mold briefly in warm water, invert onto a serving plate, and lift the mold away carefully. · 3 min

   What to look for: The ladyfinger wall stays upright and the cream holds its shape.

9. 9
   Serve Slices

   Slice the Charlotte Russe with a clean knife and serve cold, with the fruit visible through the creamy center. · 2 min

   What to look for: Each slice shows a firm cream center framed by tender ladyfingers.