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Charlotte Russe

Prepare the same amount of ladyfingers, then line the bottom and sides of a quart pudding mould with some of the prepared ladyfingers. Place half a pint of thick, sweet cream into a basin, set the basin on ice, and with a pastry wire whisk up the cream to a stiff froth, let rest for two minutes, then remove all the whipped cream with the skimmer and place in another cold basin; add three ounces fine sugar and two teaspoons vanilla essence, and briskly whisk it up again for five minutes. Slide a fancy tube to the bottom of a pastry bag, drop in the cream, fill up the mould; then turn the charlotte upon a cold dish, and with the remaining cream in the bag neatly decorate the top and all around the charlotte and serve.