either of two traditional French desserts, both formed in a deep, cylindrical mold. For a fruit charlotte the mold is lined with well-buttered bread, filled with a thick puree of apples, apricots, or other fruit, topped with additional slices of bread, and baked. It is served warm, often with a sauce. For cold charlotte, the mold is lined with ladyfingers (sticks of spongecake) and filled with ice cream, whipped cream, or most commonly, Bavarian cream (q.v.). If the latter is used the dessert is called a charlotte russe, a recipe believed to have been originated by the great chef Antonin Carème.