|Chocolate Charlotte Russe, c. 1912|
- The original recipe for the Lady Fingers lists lemon juice but doesn't say when to add it. I added it with the yolks and rind.
- The original recipe for the Lady Fingers doesn't give you a cooking temperature. I used 375º F. Just be sure to watch cooking times as they can vary depending on the size of the lady fingers.
- I used an actual Naples Biscuit pan I have to make the Lady Fingers. Here it is:
- The original recipe said to let the charlotte set in the fridge for at least one hour. However, I found that it took several hours for it to set up enough to be firm enough to stand on its own. However, even after several hours the filling was still a bit loose, therefore, next time, I would add some gelatin to the recipe to make it stiffer.