Ladyfingers - Oval-shaped cookies or cakes that are
also known around the world as Boudoir biscuits, sponge biscuits, sponge
fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits a
recipe, which has changed little in nine hundred years, dates from the House of Savoy in
the eleventh century France. The recipe was carried throughout Europe by the marriages of
the many daughters of Bertha of Savoy to the scattered thrones of Europe. Folklore has it
that Czar Peter the Great of Russia and his wife, the peasant empress Catherine, so
enjoyed Ladyfingers when visiting Louis XV of France, that they purchased the Baker and
sent him immediately to Saint Petersburg. Ladyfingers
were introduced to America probably by the earliest French settlers in the Northeast and
Charlotte Russe - A cake is which the mold is lined with sponge fingers (Ladyfingers) and
custard replaces the apples. It is served cold with cream. Charlotte
is a corruption of the Old English word "charlyt" meaning a "dish of
custard." There is a lot of doubt surrounding the origins of the name
"charlotte." Meat dishes that were known as "charlets" were popular in
the 15th century.
is said to have been invented by the French chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander. Other historians say that this sweet dish took its name from Queen Charlotte (1744-1818), wife of George III.
Apple Charlotte - It is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. This dessert was originally created as a way to use leftover or stale bread. Some historians think that this sweet dish took its name from Queen Charlotte, known as being a supporter of apple growers.
Charlotte Malakoff - It has a lining of ladyfingers and a center filling of a soufflé mixture of cream, butter, sugar, a liqueur, chopped almonds, and whipped cream. It is decorated with strawberries.
cold charlottes- They are made in a ladyfinger-lined mold and filled with a Bavarian cream. For frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.
Lamington or Lemmington
The word lamington means layers of beaten gold. An Australian dessert of little cubes or squares of sponge cake, dipped in chocolate, then rolled in coconut. In Victoria (State of Australia) they often add a layer of raspberry or plum jam. They are served with tea in the afternoon. Lamingtons are so popular in Australia that the cakes are a favorite means of raising money for school groups, churchs, and scouts and girl guides. These money making adventure are called Lamington Drives.
- The cake is named after Charles Wallace Baillie, Lord Lamington, the governor of Queensland from 1895 to 1901. Lord Lamington was known for wearing a homburg hat that looked like the cakes. For many years lamingtons were served on state ceremonial occasions in Queensland. But Baron Lamington himself could by no means
abide them. He invariably referred to them as those bloody poofy woolly
biscuits. Another source recounts the slightly less dramatic circumstance of the baron's cook concocting the dessert as a way to use up stale or slightly burnt sponge
- The Scots and the New Zealanders also claim credit. The Scots say it was a sheep shearer's wife in the village of Lamington who made the cake for a group of traveling sheep shearers.
- New Zealanders enjoy lamingtons just as much as the
Australians. They refer to the cake as leamington or lemmington, which are names of towns.
Tiramisu (tih-ruh-mee-SOO) - The Italian translation
for tiramisu is "carry me up." Also known as Tuscan Trifle and Zuppa
Inglese. Tradition tiramisu is a pudding-like dessert that usually consists of sponge
cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich
- This dessert was initially created in Siena, in the northwestern Italian province of
Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the
concoction was dubbed zuppa del duca (the "duke's soup"). The
duke brought the dessert back with him to Florence.He brought the recipe back with him to
Florence and in the 19th century, it became extremely popular among the English
intellectuals and artists who were living there. The dessert made its way to
England, where its popularity grew.
- It is also said to have been created in a restaurant in Treviso, just northwest of
Venice, called Le Beccherie. Today, Treviso is best know for its canals, frescoes,
and Tiramisu. Stories are told about
Venice's courtesans who worked in the brothel above the restaurant. According to legend,
the ladies needed a "pick me up" to fortify themselves between amorous
Trifle (TRI-fuhl) -
The word "trifle" comes from the old French term "trufle," and
literally means something whimsical or of little consequence. A proper English trifle is
make with real egg custard poured over sponge cake soaked in fruit and sherry and topped
with whipped cream.
The English call versions of this cake a Tipsy Cake
or Pudding, Tipsy Squire, and Tipsy Hedgehog. It was also known as Tipsy
Parson and Tipsy Squire in America. The difference between this cakes and the
original trifle is that these were all made with dried cake, rather than fresh.
The first trifles were very much like Fools (an old confection of pureed fruit
mixed with cream), and the two terms were used almost interchangeably for many years. Many
puddings evolved as a way of using up leftovers and trifle originated as a way to use
stale cake. The English Trifle is a close cousin of an
Italian version called Zuppa Ingles (English Soup), and also seems distantly related to a
Spanish dessert called "Bizcocho Borracho."
It was in the mid-1700s that cake (or
biscuits), alcohol, and custard were combined in the trifle bowl. The recipe for trifle
(and many of its now-heirloom glass dishes) came to America via the British who settled in
the coastal South. Its popularity remained firm with Southern planters who loved indulgent
desserts. Supposedly, it was called Tipsy Parson because it presumably lured many a
Sunday-visiting preacher off the wagon. Southern hostesses prided themselves on their
elegant table settings and considered a cut-glass trifle bowl to be mandoraty.
George Washington is said to have preferred trifle to
other desserts. In 1861, American poet Oliver Wendell Holmes called it
"That most wonderful object of domestic art called trifle
with its charming
confusion of cream and cake and almonds and jam and jelly and wine and cinnamon and
Sandwich/Victoria Sponge/Victorian Cake - A two-layer sponge-like cake that is
filled with a layer of jam and whipped cream.It is cut into small "sandwiches"
and served in a similar manner.
History: Anna, the Duchess of Bedford
(1788-1861), one of Queen Victoria's (1891-1901) ladies-in-waiting, is credited as the
creator of teatime. Because the noon meal had become skimpier, the Duchess suffered from
"a sinking feeling" at about four o'clock in the afternoon. At first the Duchess
had her servants sneak her a pot of tea and a few breadstuffs into her dressing room.
Adopting the European tea service format, she invited friends to join her for an
additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu
centered around small cakes, bread and butter sandwiches, assorted sweets, and, of course,
tea. This summer practice proved so popular, the Duchess continued it when she returned to
London, sending cards to her friends asking them to join her for "tea and a walking
the fields. The practice of inviting friends to come for tea in the afternoon was quickly
picked up by other social hostesses.
Queen Victoria adopted the
new caze for tea parties. By 1855, the Queen and her ladies were in formal dress for the
afternoon teas. This simple cake was one of the queen's favorites. After her husband,
Prince Albert, died in 1861, the Queen Victoria spend time in retreat at the Queen's
residene (Osborn House) at the Islan of Wight. According to historians, it was here that
the cakes were named after her.