Name: Violet Charlotte Russe
Ingredients: Lady fingers; Fondant icing; Violet colored paste; Paraffin paper; Violet extract; Candied violets; Cream

Violet Charlotte Russe

Ingredients

Directions

Dip lady fingers into fondant icing tinted with violet paste.
Line the sides of an oval mold with paraffin paper and fit the dipped lady fingers inside.
Flavor the charlotte filling with violet extract and tint it appropriately.
Stir in a few candied violets into the filling.
Turn the charlotte out from the mold and cover the top with whipped cream.
Use a pastry bag with a rose end tube to pipe the cream on top.
Scatter a few violets over the cream and arrange violets with angelica stems around the sides, securing them with soft fondant.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.