Charlotte russe, a rich vanilla cream molded in ladyfingers, has been enjoyed in the United States since the 1830s. This dessert is always served with a light fruit sauce.
Line a 2- to 2 1/2-quart mold with ladyfingers (see How to Line a Charlotte with Ladyfingers).
Stir over low heat until smooth:
1/2 cup seedless raspberry jam
3 tablespoons raspberry liqueur or water
Brush the syrup over the cake lining. The ladyfingers should be thoroughly soaked, but if they threaten to flop over, reserve some of the syrup for any ladyfingers that you use for the top. Pour into a large heatproof bowl:
Heat 1 inch of water in a large skillet over very low heat until small bubbles form along the bottom; adjust the heat to maintain the water at this temperature. Set the bowl with the egg yolk mixture in the water and, whisking constantly, heat the mixture until thick and puffy, like marshmallow sauce. (If you are concerned about eating uncooked eggs, periodically insert an instant-read thermometer for 15 seconds off the heat. When the temperature has reached 160┬░F, the eggs have been pasteurized.) Set the bottom of the bowl in cold water and, whisking now and then, cool to room temperature. Beat on medium speed until light and fluffy:
8 tablespoons unsalted butter
1/4 cup sugar
1/4 teaspoon salt
Beat in the egg yolk mixture by heaping tablespoons. Scrape the mixture back into the bowl used for the egg yolks. Beat on medium-high speed until stiff peaks form:
1 1/2 cups cold heavy cream
Using a large rubber spatula, stir 1/2 cup of the cream into the egg yolk mixture, then gently but thoroughly fold in the remaining cream. Turn the mixture into the prepared mold. Cover the top with additional ladyfingers, if you have them, and brush with any remaining syrup. Refrigerate for at leaset 8 hours or up to 3 days. Invert onto a plate and unmold. Serve with:
