A dessert that is made by lining a round mould with sponge fingers, jelly roll (Swiss roll) slices or buttered bread slices, filling it with fruit puree, flavoured custard or mousse and either baking or chilling it before turning it out of the mould.

The original charlotte from the 18th century is made with bread slices and fruit puree  —  traditionally apple  —  baked in the oven. It is unmoulded and served warm with a cold custard sauce.

Charlotte russe is the invention of the famous 19th century French chef Câreme. It is made with sponge fingers soaked in liqueur or coffee and Bavarian cream, coffee or chocolate mousse or Chantilly cream and chilled before unmoulding.