Charlotte Russe is a French chilled dessert made with ladyfingers, filled with a fruit flavored cream filling set by gelatin, a favorite cooking ingredient of the Edwardians. This version is less cream heavy with the help of egg whites. Typically you name your Charlotte after the flavoring you include.
Credit for the Charlotte Russe is given to French Chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer, Czar Alexander I. The word “russe” means Russian in French. Charlotte is the Czar’s sister in law, Queen Charlotte, married to George III. Typically you name your Charlotte after the flavoring you include.