5 hrs 5 mins
1 hr 35 mins
3 hrs 30 mins
Witch Doctor's Note:
A truly regal dessert – a ladyfinger mold, filled with a luscious Bavarian cream, and topped with a fruit puree – created by the incomparable Antoine Careme for the Russian Czar Alexander I.
My Private Note
Units: US | Metric
- light vegetable oil, for greasing the mold
- 24 -26 single ladyfingers
- 1/3 cup Grand Marnier
- 2 cups fresh raspberries, lightly rinsed and well drained (plus additional for decoration)
- 1 cup heavy cream (or whipping)
For the Bavarian Cream (Bavarskiy Krem)
- 2 (1 ounce) envelopes unflavored gelatin
- 1/4 cup cognac
- 3/4 cup milk
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 cup heavy cream (or whipping)
- 1/4 cup superfine sugar
For the Raspberry Sauce (Sous iz Malini)
- 1Lightly grease a 2 quart charlotte mold with light vegetable oil.
- 2Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
- 3Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
- 4To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
- 5Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
- 6Decorate with additional raspberries and serve with raspberry sauce.
- 7For the Bavarian Cream:.
- 8In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
- 9In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
- 10In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
- 11Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
- 12Beat the cream until it forms stiff peaks.
- 13In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
- 14Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
- 15For the Raspberry Sauce:.
- 16Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
- 17Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.
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Nutritional Facts for Charlotte Russe (Sharlotka)
Serving Size: 1 (210 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 517.6
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 16.1 g
- Cholesterol 310.9 mg
- Sodium 131.6 mg
- Total Carbohydrate 51.9 g
- Dietary Fiber 4.3 g
- Sugars 33.2 g
- Protein 15.3 g
The following items or measurements are not included: