One description said the original contained Bavarian cream.
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I didn’t know that trifle contains custard and alcohol as my memory of that trifle I used to lovingly devour at “Churchill’s Restaurant” in Glendale, CA in the 70s and 80s didn’t seem to have either in it. It was served free with all entrees on the menu.
The place was very British having roast beef with Yorkshire pudding as well as “toad-in-the-hole” on the menu. I was a minor at the time so while it may have had custard in it, alcohol would have been a problem.
But I sincerely thank you for filling me in about trifle. I guess I could find it somewhere in Japan, but likely not where I live in Shizuoka (I used to live in Tokushima, but finding it there would have been impossible, I guess!)
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Not only not in fashion- not available:
Canned consommé madrilène. Pepperidge Farm had it in their soup collection. And before that, Crosse & Blackwell. (I think Dominique’s made it, too). Mom always kept a can in the fridge door. My dad loved it spooned into a goblet. He’d top it with Worcestershire sauce. (He’d top everything with Worcestershire sauce). No one, and trust me - I’ve tried, makes a canned version anymore (regular beef, yes; Cambell’s).
An aside RIP for all Pepperidge Farm soups.
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A Charlotte, made in a mold, does contain custard or Bavarian cream. There’s an episode (possibly two) of “The French Chef” where Julia describes and makes this.
Charlotte Russe, as found in NYC bakeries and pushcarts of the early to mid 20th century does not. I’m not exactly sure how these are related, though it does seem that Charlotte Russe is just a simplified Charlotte that became a street food.
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I often had a can, packed in ice along with my tuna salad sandwich, in my cooler for lunch when I was lifeguarding. I squeezed lemon on the jellied consommé. The sandwich, on sourdough, was dessert.
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I would guess that if the resto was giving it as part of the dinner, it would not have contained any alcohol. Most recipes I’ve seen put it as an optional ingredient, and the homemade ones I’ve had usually had some in them.
These Charlottes, Trifles, Bread puddings etc. are all variations on a theme–plain cake or bread with a creamy component and some fruit or other flavoring. So many ways to combine and they are all delicious!
I’m not familiar with Japan and the bakery offerings there, but I do hope you find a way to enjoy some of these desserts. And I’m always up for a good food discussion 
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I think they had a pretty nice black bean soup in a can. Vecchiouomo, I also did the canned consomme with fresh lemon and a generous grind of black pepper for a cool summer lunch item. Ah, the good ol’ days.
I think the term Charlotte refers to the cake part.
Sharlotka is a typical Russian cake. Same root.
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On rereading, right you are. The confusion was that the Politico article’s intro refers to the molded Charlotte with Bavarian as a Charlotte Russe.
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That makes sense. The cake/bread in a mold makes it a Charlotte. Everything else is a variation on the theme.
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These food histories can be so murky… but always fun to research!
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Anyone still make pineapple upside down cake? I make one per year, but I’ve loved since childhood.
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Do you use fresh pineapple?
My mother used to make it with canned pineapple rings, maraschino cherries and Bisquick. I loved it, but haven’t had any in decades!
Yes, I do. But, honestly, I’ve come to prefer the rings canned; maybe because it’s how mom did it. That and she incorporated the syrup; so, when I make it with fresh I make a simple syrup for the sugar.
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