Charlotte

There are two main types. A cold charlotte, such as the charlotte russe, lines a mold with ladyfingers and fills it with Bavarian cream or mousse, then chills it until set. A hot charlotte lines a mold with slices of buttered bread, fills it with thick cooked apples and bakes it until golden.

The ladyfingers are often bound with a ribbon around the outside. Fruit charlottes with raspberries, strawberries or pears on top make a striking centerpiece.