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Pistachio Charlotte


Store-bought ladyfingers can be used to form charlotte and cake layers.

  • Yield: Makes one 8 1/2-inch charlotte

Source: Martha Stewart Living, December 2000



  1. Combine sugar and 1/2 cup water in a small saucepan, and allow to simmer over low heat, stirring occasionally, until sugar has dissolved, 1 to 2 minutes. Remove from heat, and allow to cool. Add kirsch, and stir to combine. Brush ladyfingers and cake rounds with syrup. Place ladyfingers around edge of 81/2-inch springform pan. Lay a cake round in the bottom, trimming, if necessary, to fit.

  2. Spoon in 1/3 pistachio bavarian cream, smooth top, and sprinkle with 1/3 pistachio praline. Repeat with remaining cake rounds, bavarian cream, and praline to form two more layers. Place in the refrigerator to set, 4 to 5 hours, or overnight. Serve.

Reviews Add a comment

  • mecaplan
    13 MAY, 2017
    This is not very difficult, but the instructions are far more complicated than necessary.
  • mholle
    14 NOV, 2011
    I want to try this recipe but I have a question. Am I right in assuming that the pistachios are to be unsalted?
  • MS11018218
    1 JAN, 2011
    Hello jovs5- Kirsch is a liquer. When you click on the blue link for the lady fingers, it will explain the cake rounds to you. If you are making them by hand rather than buying them, that's where you'll find the recipe and instructions.
  • jovs5
    3 JUN, 2010
    This sound wonderful but I have question. What does it mean by cake rounds? I dont see any explaination? Is it me? Also what is kirsch