If you had told me last week that the Raspberry Charlotte Russe would be the first dessert gone at our lab holiday party, I would have laughed at you. It's a very simple dessert, consisting of a raspberry Bavarian cream surrounded by Ladyfingers. My recipe was adapted from "The Fundamental Techniques of Classic Pastry Arts." The Charlotte Russe in general is a versatile dessert that can be prepared with various fruit flavored, vanilla, or chocolate Bavarian creams; in fact, my recipe for Bavarian cream simply says "flavor as desired." I prepared my own fresh Ladyfingers in a continuous strip and in a round disc shape to easily line my cake ring. You could use pre-made Ladyfingers instead though if you prefer. Just line a springform pan or a cake ring (on a baking sheet) first with parchment paper and then with the Ladyfingers; I first placed my strips of the biscuits around the edge of my ring and subsequently pressed the round into the base of the mold. The Bavarian cream was the poured into the prepared pan and either refrigerated for several hours or frozen until you wish to serve it (up to a week!). To finish the dessert, Chantilly cream was piped in rosettes inside the edge formed by the ladyfingers. The final presentation detail I added was a pretty holiday ribbon around the dessert.
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