This little jewel of a holiday treat combines whipped-cream vanilla mousse with a tart sweet cranberry gelee topper, all ringed ‘round with delicate lady fingers. Like so many vintage sweets, the provenance of the charlotte russe is a bit vague. Some historians suggest the dessert was invented by French chef Marie Antoine Careme in the 18th century and named for Russian Czar Alexander and his sister-in-law Queen Charlotte. Others point out that “charlotte” is a corruption of the Old English word for custard, charlyt. Either way, charlotte russes became popular in America, trickling down to the streets of New York City where a vastly simplified version was sold in push-bottom paper cups from the ‘30s to the ‘50s.
This no-bake recipe yields two little 6-inch “cakes.” To make them, you’ll prepare Bavarian cream (simple egg and vanilla custard combined with freshly whipped cream) plus a fresh cranberry gelee topper, set in ladyfinger-lined mini-cheesecake tins and chilled. An extra bonus? Saving the cooked berries used to make the juice and mixing them with the leftover gelee will yield you a bowl of cranberry relish for your holiday meal! Continue Reading…