This is a variation on a French classic, but few people know that it was quite possibly the English who first made it, in honour of Queen Charlotte, wife of King George III, so it’s another case of a perfect international blend of culture and tradition that I love.
You can use shop-bought lady fingers, but making them from scratch is much more rewarding, and since this recipe produces more than you actually need, you get to enjoy them any time of the day. They also go well with zabaione, and they are happy to be frozen.