Legend has it that the luscious dessert known as a Charlotte originated in 18th-century Britain and took its name from Queen Charlotte, wife of King George III and a patron of the countrys apple growers. Recipes called for spiced apples baked in a mold lined with thin slices of buttered bread. In the early 19th century, chef Antonin Carme created the Charlotte Russe, a chilled version of the dessert made with Bavarian cream nestled in a ladyfinger shell. Today, you can prepare both hot and cold Charlottes in this traditional mold. Its tinned-steel construction encourages uniform baking or chilling, while flared sides simplify unmolding the finished desserts. The traditional heart-shaped handles simplify maneuvering the filled mold, while adding a touch of romance to this historic dessert. 2-quart capacity. 7-inch diameter. 4-inch high.
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