Since the turn of the 18th Century, spoon biscuits, savoy biskets or Italian savoiardi, known to us as Ladyfingers, have been used with fruits, for dipping in drinks, and to "garnish certain pies." These pies were known as "charlottes" by 1796. The typical Charlotte pan can be seen in Diderot's Cyclopaedie, 1767.
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 66.
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