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According to Larousse (page 212), the original Charlotte dessert was inspired by the English summer pudding and was created to honour Queen Charlotte. It was made with a thick apple purée, flavoured with lemon and cinnamon and poured into a mould lined with bread and then baked. It was served warm with a cold custard cream. Carême created the Charlotte à la Parisienne, an uncooked dessert making use of bavarois and lady fingers. This dessert became known as the Charlotte Russe when all things Russian became fashionable in Paris. The recipe for the Charlotte Russe looks long and complicated. I would save this dessert for when you have guests as it is very impressive. It does not take that long to make, but remember it needs an overnight…
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