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Charlotte russe is said to have been developed in the early 19th century by Marie Antonin Carême, often considered the godfather of haute cuisine. In our version, ladyfingers soaked in Grand Marnier are used to line a springform pan, then airy strawberry Bavarian cream is poured inside. A tangy cranberry glaze gives the top a bright red finish, for an impressive and festive dessert for the holidays.
What to buy: Crispy packaged ladyfingers are a must for this recipe. Do not use the soft, freshly baked variety or you will end up with a soggy mess.
Game plan: You’ll need to make the Simple Syrup before you begin.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
For the strawberry Bavarian cream filling:
For the cranberry glaze:
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