[shahr-luh
t] 
| 1. | a dessert of many varieties, served hot or cold and commonly made by lining a mold with cake or bread and filling it with fruit, whipped cream, custard, or gelatin. |
| 2. | the mold used in making this dessert. |
[shahr-luht] | 1. | Grand Duchess (Charlotte Aldegonde Elise Marie Wilhelmine), 1896–1985, sovereign of Luxembourg 1919–64. |
| 2. | a city in S North Carolina. 314,447. |
| 3. | a female given name: derived from Charles. |
[kahr-law-tah] | 1840–1927, wife of Maximillian: empress of Mexico 1864–67 (daughter of Leopold I of Belgium). |
| char·lotte (shär'lət) n. A dessert consisting of a mold of sponge cake or bread with a filling, as of fruits, whipped cream, or custard. [French, from the personal name Charlotte.] |
| Char·lotte 1 (shär'lət) Grand duchess of Luxembourg. Ascending to the throne in 1919, she took her government into exile during the Nazi occupation of Luxembourg and supported her people through regular radio broadcasts. She returned triumphantly in 1945 and ruled until 1984. |
| Char·lotte 2 (shär'lət) A city of southern North Carolina near the South Carolina border south-southwest of Winston-Salem. Settled c. 1750 and named for the wife of King George III of England, it is the largest city in the state. Population: 630,000. |
City in southern North Carolina.
Note: Largest city of the state, and the foremost commercial and industrial center of the Piedmont region.
Note: Named for Queen Charlotte, wife of King George III of England.
charlotte
either of two traditional French desserts, both formed in a deep, cylindrical mold. For a fruit charlotte the mold is lined with well-buttered bread, filled with a thick puree of apples, apricots, or other fruit, topped with additional slices of bread, and baked. It is served warm, often with a sauce. For cold charlotte, the mold is lined with ladyfingers (sticks of spongecake) and filled with ice cream, whipped cream, or most commonly, Bavarian cream (q.v.). If the latter is used the dessert is called a charlotte russe, a recipe believed to have been originated by the great chef Antonin Careme
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