Charlotte Ruge

2007/09/03 11:10:33
Not sure of the spelling,but in the 50's my mom found us a dessert, she said was from her childhood--served in a round cardboard cup,it had pound cake, and I remember whipped cream and I believe you pushed it up from the bottom of the cardboard container. Anyone ever heard of this old-time treat? How was it made? Is it still available anywhere?
Double Chili Cheeseburger
RE: Charlotte Ruge 2007/09/03 11:14:39
Lee,it's called CHARLOTTE RUSSE...I make it every Christmas
RE: Charlotte Ruge 2007/09/03 11:17:56

but how is it made?
Double Chili Cheeseburger
RE: Charlotte Ruge 2007/09/03 11:25:31
I believe true Charlotte Russe is an old classic dessert, something similar to a trifle. It's a stiff egg custard sometimes flavored with sherry set in a mold of sponge cake or lady fingers.

However, there are various American confections that take the basic concept and spin it into a more common treat. Do a search on Google and you'll see a number of variations, apparently one that is or was a Brooklyn favorite, maybe what you're looking for.
Double Cheeseburger
RE: Charlotte Ruge 2007/09/03 12:53:48
My dad, born in Brooklyn in the 20's, spoke lovingly of the charlotte russe as his favorite chidhood treat.
That list grew to include the knoblewurst from KATZ'S; anything at SLOPPY LOUIE'S; the fried clams & calamari from our local fishmonger; and the strawberry shortcake my mom always made on his birthday.
Double Chili Cheeseburger
RE: Charlotte Ruge 2007/09/03 14:17:02
Lee,here is the recipe that I love to use...Except,I brush the ladyfingers with some good bourbon before I put them in the springform pan...I hope that this helps...!


1 env. unflavored gelatin
1/4 c. water
1 c. sugar
1 1/2 c. milk
2 beaten egg yolks
1/2 tsp. vanilla
2 egg whites, beaten stiff
1 pt. heavy cream, whipped
1 pkg. ladyfingers
Maraschino cherries

Soak the gelatin in the water. Combine the sugar, milk and egg yolks and cook to a custard sauce. Add the water/gelatin to the custard. When the mixture is cold and beginning to stiffen, add the vanilla, beaten egg whites, and the whipped cream.
Line the bottom and sides of a serving dish (or a springform pan with a removable bottom) with the ladyfingers and pour in the Charlotte Russe mixture. Chill until firm. Decorate with maraschino cherries.

RE: Charlotte Ruge 2007/09/10 11:50:50
This is an interesting thread....I've never heard of the dessert...but there is a chain of stores here on the east coast that carry women's clothing called Charlotte Russe!
RE: Charlotte Ruge 2007/11/29 16:17:16

With photos....