Classic Charlotte Russe: A Silky Smooth Dessert Recipe

Ingredients

  • 1 envelope unflavored gelatin (1 tablespoon)
  • 1/4 cup cold water
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup raspberries
  • 1/4 cup powdered sugar
  • 1 sponge cake
  • 1/4 cup raspberry liqueur
  • Mint sprigs for garnish (optional)

Steps and instructions

  1. In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5 minutes.
  2. In a separate bowl, beat the egg yolks, granulated sugar, and salt together until the mixture is thick and pale yellow.
  3. In a small saucepan, heat 1 cup of the heavy cream until it is hot but not boiling. Gradually whisk half of the hot cream into the egg yolk mixture, then return this mixture to the saucepan with the remaining cream.
  4. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from heat and stir in the softened gelatin until it is completely dissolved. Stir in the vanilla extract, then let the mixture cool to room temperature.
  5. While the custard is cooling, whip the remaining 1 cup of heavy cream until it holds soft peaks. Fold the whipped cream into the cooled custard.
  6. Slice the sponge cake into thin slices and arrange them in the bottom of a Charlotte Russe mold or a deep dish. Drizzle the raspberry liqueur over the cake slices.
  7. Pour half of the custard over the cake slices, then scatter the raspberries over the custard. Pour the remaining custard over the raspberries.
  8. Cover the Charlotte Russe with plastic wrap and refrigerate it for at least 4 hours, or until it is set.
  9. Before serving, dust the Charlotte Russe with powdered sugar and garnish it with mint sprigs, if desired.

Tools for making

Recipe variations

  • Use a different flavored gelatin, such as strawberry or lemon, instead of unflavored gelatin.
  • Replace the raspberries with your favorite berries, such as strawberries, blueberries, or blackberries.
  • Add a layer of fruit preserves or jam between the cake slices and the custard for added flavor.
  • Use a different type of cake for the base, like ladyfingers or angel food cake.
  • Add a layer of chocolate ganache or caramel sauce between the cake and custard for a decadent twist.
  • Try using different extracts or flavorings, such as almond or coconut, to enhance the custard's flavor.
  • Make it a chocolate Charlotte Russe by incorporating cocoa powder into the custard mixture.
  • Add a splash of liqueur, such as amaretto or orange liqueur, to the custard mixture for an adult twist.
  • Instead of a traditional Charlotte Russe mold, use individual serving glasses or ramekins for individual-sized portions.
  • For a lighter option, substitute some or all of the heavy cream with whipped topping or Greek yogurt.

Recipe overview

Indulge in the classic elegance of a Charlotte Russe with our step-by-step recipe. This dessert is a delightful combination of a rich custard, fresh raspberries, and liqueur-soaked sponge cake, all beautifully encased in a decorative mold. The recipe may seem difficult at first glance, but rest assured that each step is worth the effort for the heavenly result. The final touch of a dusting of powdered sugar and optional sprigs of mint elevate this dessert to a centerpiece-worthy masterpiece. Expect to spend around 4 hours making this, due to the necessary refrigeration time, but the result is a wonderfully indulgent dessert that's sure to impress.

Common questions

  1. Can I use gelatin sheets instead of powdered gelatin? Yes, you can substitute gelatin sheets for powdered gelatin. Use 4 sheets of gelatin instead of 1 tablespoon of powdered gelatin. Soften the sheets in cold water for about 5 minutes, then squeeze out the excess water before adding them to the recipe.
  2. Can I use a different type of fruit? Absolutely! While raspberries are traditional for a Charlotte Russe, you can use other berries like strawberries, blueberries, or a combination of fruits. Just make sure to adjust the quantity based on your preference.
  3. What can I use instead of raspberry liqueur? If you prefer not to use alcohol or do not have raspberry liqueur on hand, you can substitute it with raspberry syrup or even raspberry juice for a milder flavor.
  4. Can I make the sponge cake from scratch? Yes, you can make the sponge cake from scratch if you prefer. However, using store-bought sponge cake works well and saves time. Ensure that the cake is light and airy to enhance the texture of the Charlotte Russe.
  5. How long does the Charlotte Russe need to set? The Charlotte Russe should be refrigerated for at least 4 hours to allow it to set properly. However, for best results, it is recommended to refrigerate it overnight to ensure a firm and creamy texture.
  6. Can I make this dessert in advance? Yes, Charlotte Russe can be made in advance. It is actually ideal to make it a day ahead to allow the flavors to meld together. Just make sure to keep it refrigerated until serving.

Serving dishes and utensils

  • Mixing bowls - You'll need mixing bowls to prepare various components of the recipe.
  • Whisk - A whisk is essential for beating the egg yolks and combining ingredients.
  • Small saucepan - You'll need a small saucepan to heat the cream.
  • Charlotte Russe mold or deep dish - This specialized mold or dish is used for assembling and setting the Charlotte Russe.
  • Plastic wrap - Use plastic wrap to cover the Charlotte Russe while it sets in the refrigerator.
  • Serving plate - Once the Charlotte Russe is ready, you'll need a serving plate to present it.
  • Serrated knife - A serrated knife is useful for slicing the sponge cake.
  • Spatula - Use a spatula for folding the whipped cream into the custard.
  • Powdered sugar sifter - This tool can be used to evenly sprinkle powdered sugar over the finished Charlotte Russe.
  • Mint sprigs - Mint sprigs are optional but can be used as a decorative garnish for the dessert.

Origin stories

Ah, the Charlotte Russe. A dessert as rich in history as it is in flavor. This delightful concoction was originally created in the early 19th century by none other than the renowned French chef Marie Antoine Carême. Now, Carême was not just any chef - he was the chef to the Tsar of Russia, Alexander I. It is said that he crafted this delicate dessert in honor of his employer, hence the moniker 'Charlotte Russe', or 'Russian Charlotte'. The dessert quickly gained popularity far beyond the palace walls, capturing the hearts and taste buds of dessert lovers across the world. So, as you savor each creamy, fruity mouthful, remember that you're not just enjoying a dessert, but a piece of culinary history, a testament to the innovation and creativity of a chef who cooked for the Tsar himself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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