A charlotte is a type of dessert

Dessert

In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...

 that can be served hot or cold. It can also be known as an "ice-box cake". Bread

Bread

Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

, sponge cake

Sponge cake

Sponge cake is a cake based on flour , sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method. Typicially the batter method in the U.S. is known as a...

 or biscuits/cookies are used to line a mould, which is then filled with a fruit

Fruit

In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...

 puree

Purée

Purée and mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce...

 or custard

Custard

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as...

. It can also be made using layers of breadcrumbs.

Classically, stale

Staling

Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.-Mechanism and effects:...

 bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin

Gelatin

Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...

.

Types

Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve

Fruit preserves

Fruit preserves are preparations of fruits and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. Prior to World War II, fruit preserve...

 with a custard filling or whipped cream

Whipped cream

Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, in which case it may be called Chantilly cream or crème Chantilly ....

. Some flavors include strawberry

Strawberry

Fragaria is a genus of flowering plants in the rose family, Rosaceae, commonly known as strawberries for their edible fruits. Although it is commonly thought that strawberries get their name from straw being used as a mulch in cultivating the plants, the etymology of the word is uncertain. There...

, raspberry

Raspberry

The raspberry or hindberry is the edible fruit of a multitude of plant species in the genus Rubus, most of which are in the subgenus Idaeobatus; the name also applies to these plants themselves...

, apple

Apple

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family . It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apple grow on small, deciduous trees that blossom in the spring...

, pear

Pear

The pear is any of several tree species of genus Pyrus and also the name of the pomaceous fruit of these trees. Several species of pear are valued by humans for their edible fruit, but the fruit of other species is small, hard, and astringent....

, and banana

Banana

Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....

.

Other types do not include fruit, but use a custard or Bavarian cream

Bavarian cream

Bavarian cream or Crème bavaroise or simply Bavarois is a classic dessert that was included in the repertoire of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly...

. Chocolate

Chocolate

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...

 charlotte uses a mousse

Mousse

Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...

 filling within the layers. A citrus curd

Lemon curd

Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread...

 is a more contemporary choice.

Charlotte russe

Charlotte russe is a dessert

Dessert

In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...

 invented by the French

France

The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

 chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

 Marie Antoine Carême

Marie-Antoine Carême

Marie Antoine Carême , known as the "King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of...

 (1784–1833), who named it in honor of his Russia

Russia

Russia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...

n employer Czar Alexander I

Alexander I of Russia

Alexander I of Russia , served as Emperor of Russia from 23 March 1801 to 1 December 1825 and the first Russian King of Poland from 1815 to 1825. He was also the first Russian Grand Duke of Finland and Lithuania....

 (russe being the French

French language

French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...

 word for "Russian"). It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers.

Charlotte russe was also a dessert or on-the-go treat popular during 1930s, 1940s, and 1950s. It was sold in candy stores and luncheonettes

Lunch counter

A lunch counter is a small restaurant, much like a diner, where the patron sits on a stool on one side of the counter and the server or person preparing the food serves from the other side of the counter, where the kitchen or limited food preparation area is. As the name suggests, they were most...

 throughout the five boroughs

Borough (New York City)

New York City, one of the largest cities in the world, is composed of five boroughs. Each borough now has the same boundaries as the county it is in. County governments were dissolved when the city consolidated in 1898, along with all city, town, and village governments within each county...

 of New York

New York City

New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...

. It consisted of a paper cup filled with yellow cake and whipped cream topped with half a maraschino cherry

Maraschino cherry

A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties...

. The bottom of the cup is pushed up to eat.

Alternative to this is a Charlotte Royale, which has the same filling as a Charlotte Russe, but replaces the ladyfinger lining with Swiss roll

Swiss roll

A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices.The...

.

Etymology

There is a lot of doubt surrounding the origins of the name charlotte. Despite the fact that charlottes are served across Europe, one etymology suggests it is a corruption of the Old English word charlyt meaning "a dish of custard". Meat dishes that were known as charlets were popular in the 15th century. Other historians say that this sweet dish took its name from Queen Charlotte

Charlotte of Mecklenburg-Strelitz

Charlotte of Mecklenburg-Strelitz was the Queen consort of the United Kingdom as the wife of King George III...

 (1744–1818), wife of George III of the United Kingdom

George III of the United Kingdom

George III was King of Great Britain and King of Ireland from 25 October 1760 until the union of these two countries on 1 January 1801, after which he was King of the United Kingdom of Great Britain and Ireland until his death...

. It is possible that the dessert takes its name from Alexander I's sister-in-law, Charlotte of Prussia.