Charlotte Russe is a classic European dessert that features a light sponge cake base filled with rich Bavarian cream or custard, topped with whipped cream and fresh fruit. T
his elegant and timeless dessert is perfect for celebrations or as the centerpiece of a high-tea spread.
Serve it chilled to savor its creamy texture and delightful flavors.
Recipe Information
- Preparation Time: 30 minutes
- Chilling Time: 4 hours
- Course: Dessert
- Cuisine: French
- Servings: 8
- Calories: 320 per serving
- Estimated Cost: $15
Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- 8-inch springform pan or Charlotte mold
- Spatula
- Measuring cups and spoons
- Parchment paper
Nutritional Information (Per Serving)
- Calories: 320
- Carbohydrates: 35g
- Protein: 6g
- Fat: 18g
Ingredients List
For the Sponge Base
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ½ cup all-purpose flour (sifted)
- 1 tsp vanilla extract
- For the Bavarian Cream Filling
- 1 ½ cups milk
- 4 large egg yolks
- â…” cup granulated sugar
- 1 packet (2 tsp) unflavored gelatin
- 2 tbsp cold water
- 1 tsp vanilla extract
- 1 ½ cups heavy cream (chilled)
For Topping
- 1 cup heavy cream (whipped to stiff peaks)
- Fresh fruit (strawberries, raspberries, or cherries) for garnish
Instructions
Step 1: Prepare the Sponge Base
Preheat your oven to 350°F (175°C). Line the bottom of the springform pan with parchment paper.
In a mixing bowl, beat eggs and sugar with an electric mixer on high until the mixture is pale and fluffy (about 5 minutes).
Gently fold in the sifted flour and vanilla extract until fully incorporated. Avoid overmixing to retain the airy texture.
Pour the batter into the prepared pan and bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
Step 2: Make the Bavarian Cream Filling
In a saucepan, heat milk over medium heat until it begins to steam (do not boil).
In a separate bowl, whisk egg yolks and sugar until smooth. Gradually add the hot milk, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon.
Dissolve gelatin in cold water and let it bloom for 5 minutes. Add the gelatin to the warm custard and stir until completely dissolved. Allow the mixture to cool to room temperature.
Whip heavy cream to soft peaks and fold it gently into the cooled custard.
Step 3: Assemble the Charlotte Russe
Place the cooled sponge cake at the base of your springform pan or mold.
Pour the Bavarian cream over the cake, spreading it evenly.
Cover with plastic wrap and refrigerate for at least 4 hours, or until the cream is set.
Step 4: Decorate and Serve
Remove the Charlotte Russe from the mold carefully.
Spread whipped cream evenly on top and garnish with fresh fruit.
Slice and serve chilled.
Cooking Tips
- Flavor Variations: Add a splash of fruit liqueur (like kirsch) to the Bavarian cream for added depth.
- Make-Ahead: The Charlotte Russe can be prepared a day in advance and stored in the refrigerator.
- Texture: Ensure the custard has cooled to room temperature before folding in the whipped cream to prevent it from deflating.
Alternative Ingredients for Charlotte Russe
Charlotte Russe is a versatile dessert that can be adapted with various ingredients to suit dietary preferences, availability, or personal taste.
For the sponge base, consider replacing all-purpose flour with almond flour or gluten-free baking flour for a gluten-free option. If eggs are not suitable, a combination of flaxseed meal and water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) can serve as a substitute, though the texture may differ slightly.
For the Bavarian cream filling, dairy-free alternatives such as almond milk, oat milk, or coconut milk work well. Full-fat coconut milk, in particular, provides a creamy texture that closely mimics traditional dairy.
Instead of heavy cream, use coconut cream or a plant-based whipping cream. To thicken the custard, agar-agar can replace gelatin, making the dish vegetarian or vegan-friendly. Adjust the quantity of agar-agar as it tends to set more firmly than gelatin (use about 1 teaspoon of agar-agar powder for every 2 teaspoons of gelatin).
In terms of sweeteners, swap granulated sugar for honey, maple syrup, or a sugar substitute like erythritol or stevia for a lower-sugar version. For a creative twist, you can flavor the Bavarian cream with matcha, espresso powder, or citrus zest.
Top the dessert with seasonal fruits, candied nuts, or even edible flowers to suit your occasion or preference.
The Bottom Line
Charlotte Russe is a timeless dessert that combines elegance, versatility, and indulgence in every bite.
Its classic combination of light sponge cake, creamy Bavarian filling, and fresh fruit topping makes it a standout dish for any occasion.
With its adaptable ingredients, you can easily tailor this dessert to meet dietary needs or experiment with flavors to suit your taste.