Charlotte Russe

Ingredients

• sponge fingers
• Bavarois mixture — with vanilla or praline cream

Instructions

1. Cut sponge fingers into hearts and lay them as a rosette in the bottom of the mould.
2. Trim more sponge fingers and line the sides of the mould with them, set upright and pressed close one against another.
3. Fill with a Bavarois mixture — vanilla or praline cream, or coffee, orange, chocolate; or a Bavarois made with a fruit purée such as apricot, pineapple, banana, peach or strawberry.
4. Always mention on the menu the flavour or element that characterises the Charlotte, as Charlotte russe à l'orange or Charlotte russe aux fraises.