Marie Antonin Carême is generally credited with the invention of this dessert (along with many other dishes) and it is believed to have been named in honour of the daughter of George IV, princess Charlotte, and Russe is the French for Russian in honour of Carême’s then boss Czar Alexander first.
Complicated etymology aside, a Charlotte Russe is traditionally made up of lady fingers, a bavarois cream (we will get to that in a minute), fruit and jelly. As with all desserts that are over a hundred years old there are many variations in the type of cream or custard used, the fruit and the layers but the bavarois is generally the main component.
A bavarois is an egg custard with whipped cream folded through and set with gelatine. It can be flavoured easily with vanilla, chocolate, coffee or fruits. Carême is also commonly credited with this invention. I chose a cinnamon bavarois to complement the dark fruit of the blackberry for an autumnal feel.
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