Home › Sauce › Charlotte Russe with Quinces

Charlotte Russe with Quinces

Tie a strip of sponge cake about a mould. Dip macaroons in caramel sugar and press on the cake; remove string. Dip ends of ladyfingers in caramel, set on top and tie. Beat solid a pint of chilled cream with a third of a cupful of fine sugar; flavor with vanilla, cool. Slip the case into the dish, half full with preserved quinces, and cover the top with cream and macaroons.