[nitehawk]

The classic French dessert called charlotte russe is an elegant mold of ladyfingers, filled with flavored Bavarian cream. But to old-time Brooklynites, a charlotte russe was a round of sponge cake topped with sweetened whipped cream, chocolate sprinkles, and sometimes a marashcino cherry, surrounded by a frilled cardboard holder with a round of cardboard on the bottom. As the cream went down, you pushed the cardboard up from the bottom, so you could eat the cake...these were Brooklyn ambrosia." ---The Brooklyn Cookbook, Lyn Stallworth and Rod Kennedy, Jr. [Alfred A. Knopf:New York] 1994 (p. 386)

Bought for a dime, if I remember (if one had a dime), eaten --- slowly--- on the way home from junior high.