Charlotte russe, made with ladyfingers and rich Bavarian cream, is served with fruit sauce. In our version, raspberries are combined with the cream... Chilled charlottes must set for hours in the refrigerator, so they are good do-ahead desserts. Prepare this charlotte up to 12 hours in advance.
Another streamlined version of Charlotte Russe was nothing more than a square of sponge cake topped with whipped cream and a maraschino cherry, and maybe a smattering of chocolate sprinkles on a good day. These treats don't sound bad, but they might be unrecognizable to people who expect Charlotte Russe to be a large elaborate cake.
In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator. Charlottes are molded desserts. The mold is lined with cake and filled with fruit and custard or cream mixed with gelatin.