Charlotte russe is a dessert invented by the French chef Marie-Antoine Carême (1784–1833), who named it in honour of his former employer George IV's only child, Princess Charlotte, and his current, Russian employer Czar Alexander I (russe being the French word for "Russian"). It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers.
Alternative to this is a Charlotte Royale, which has the same filling as a Charlotte Russe, but replaces the ladyfinger lining with Swiss roll.
New York City version
Charlotte russe was also a dessert or on-the-go treat popular during 1930s, 1940s, and 1950s. It was sold in candy stores and luncheonettes throughout the five boroughs of New York. It consisted of a paper cup filled with yellow cake and whipped cream topped with half a maraschino cherry. The bottom of the cup is pushed up to eat.