Go Back

Charlotte Russe with Bavarian Cream Filling

This Charlotte Russe is a classic dessert featuring light ladyfingers filled with smooth Bavarian cream and topped with fresh berries, making it a perfect choice for special occasions.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Classic
Calories: 465
Ingredients Method Notes

Ingredients
  

For the Ladyfingers
  • 1 tablespoon softened unsalted butter, for the pans
  • 2 tablespoons all-purpose flour, for dusting the pans
  • 3 large eggs, separated
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2/3 cup all-purpose flour, sifted
  • 3/4 cup confectioners' sugar, for dusting
For the Bavarian Cream
  • 1/2 cup milk
  • 2 tablespoons unflavored powdered gelatin
  • 4 cups heavy cream
  • 1 1/2 cups granulated sugar, divided 1 cup for the cream, 1/2 cup for the yolks
  • 5 large eggs, separated
  • 1/2 cup bourbon or brandy
For Topping
  • Fresh berries
  • Optional: a ribbon to tie around the cake

Method
 

Preparation
  1. Heat the oven to 325°F. Then line two baking sheets with parchment, or butter and flour them well and shake off the extra flour.
Make the Ladyfinger Base
  1. Beat the 3 egg yolks with the 1/2 cup plus 1 tablespoon sugar on high until thick and pale. Next, beat in the vanilla.
  2. In a separate bowl, whip the 3 egg whites with the salt to soft peaks. After that, fold the whites into the yolks in four batches and sift some of the flour over each batch as you go.
Pipe and Bake
  1. Pipe or spoon the batter into strips about 4 inches long and 1 1/2 inches wide, leaving space between them.
  2. Dust generously with confectioners' sugar. Bake for about 20 minutes, until very pale brown and slightly crisp outside.
  3. After baking, cool the ladyfingers on a rack.
Make the Bavarian Cream
  1. Sprinkle the gelatin over the milk in a small saucepan and let it soften for 5 minutes. Then warm it gently until the gelatin dissolves. Strain out any stubborn bits and let it cool.
  2. Meanwhile, whip the heavy cream with 1 cup of the sugar to firm peaks. In another bowl, beat the 5 egg yolks with the remaining 1/2 cup sugar until thick and pale yellow.
Finish the Filling
  1. Stir the cooled gelatin mixture and the bourbon or brandy into the yolks.
  2. Fold in one-third of the whipped cream to lighten the mixture, followed by the rest.
  3. In a clean bowl, beat the 5 egg whites to soft peaks and fold them into the cream mixture.
Assemble and Chill
  1. Line the bottom and sides of a charlotte mold or springform pan with the ladyfingers.
  2. Pour in the cream mixture and refrigerate for about 4 hours, or until set.
  3. Unmold carefully onto a cake stand, top with fresh berries, and tie a ribbon around the sides if you like.

Notes

This dessert can be prepared ahead of time, but be sure to chill it completely before serving. Store leftovers covered in the refrigerator for 1 to 2 days.