The Recipe · No.783 · Charlotte Russe

Charlotte Russe, and Where to Source It

Line the mold tightly with ladyfingers before the gelatin-set cream goes in, and chill it long and hard. The cream has to lock fully solid to hold the biscuit wall upright when you turn it out.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep40 min (plus chilling)
Cook0 min
Makes8 servings
CuisineFrench
Cook it with
No-cook
Can you make Charlotte Russe in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Ladyfingers
Dry savoiardi biscuits, trimmed flat to stand upright. A crisp Italian ladyfinger holds shape.
24
Local / market
Cream
Whipped to soft peaks and folded through the custard for lift. A cream-line dairy whips best.
1.5 cups
Source it →
Milk
The base of the vanilla custard. Whole milk is richest.
1 cup
Source it →
Egg yolks
Cooked with sugar into the custard base. Deep-gold pasture yolks enrich it.
4
Source it →
Vanilla
A real vanilla bean or good extract scents the cream.
1 tsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Line the moldStand the ladyfingers around the walls of a charlotte mold, flat side in.
  2. Make the custardCook milk, yolks, and sugar to a custard, then stir in bloomed gelatin.
  3. Fold the creamCool the custard, then fold in the whipped cream until smooth.
  4. Fill and chillPour into the lined mold and chill 6 hours until firm, then turn out onto a plate.
Part Three
The Toolkit

Charlotte mold · Whisk · Spatula

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