Raspberry Charlotte
Delight your taste buds with this elegant Raspberry Charlotte, a no-bake dessert bursting with vibrant raspberry flavor and silky, cloud-like mousse! Perfect for special occasions or summertime indulgence, this classic French treat pairs layers of ladyfingers soaked in raspberry liqueur with a luscious raspberry mousse made from fresh berries, whipped cream, and a hint of vanilla. The centerpiece-worthy dessert is crowned with fresh raspberries, a sprinkle of powdered sugar, and delicate mint leaves for a refreshing finish. With only 30 minutes of prep time, this Raspberry Charlotte combines sophistication and simplicity, making it an irresistible showstopper for your next gathering.
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Recipe Information
Ingredients
- 24 pieces Ladyfingers (savoiardi)
- 250 grams Fresh raspberries
- 100 grams Raspberry jam
- 100 grams Granulated sugar
- 4 pieces Gelatin sheets
- 300 milliliters Heavy cream (chilled)
- 1 teaspoon Vanilla extract
- 30 milliliters Raspberry liqueur (optional)
- 50 milliliters Water
- 2 tablespoons Powdered sugar (for garnish)
- 5 leaves Fresh mint leaves (for garnish)
Instructions
1. Prepare the Charlotte mold by lining the base and sides with parchment paper if necessary.
2. Reserve a few fresh raspberries for garnish and set them aside. Puree the remaining raspberries using a blender or food processor, then strain the puree through a fine mesh sieve to remove the seeds. Set the raspberry puree aside.
3. In a small bowl, soak the gelatin sheets in cold water for 5-10 minutes until soft.
4. In a saucepan, combine the raspberry puree, granulated sugar, and raspberry jam. Heat gently over low heat until the sugar dissolves. Do not let it boil.
5. Remove from heat and add the softened gelatin sheets, stirring until completely dissolved. Let the mixture cool to room temperature.
6. In a large mixing bowl, whip the chilled heavy cream with the vanilla extract until soft peaks form.
7. Fold the cooled raspberry mixture into the whipped cream gently, ensuring it is fully incorporated but still light and airy. This creates the raspberry mousse.
8. In a shallow dish, combine the raspberry liqueur (if using) and water. Quickly dip each ladyfinger into the mixture, making sure not to oversoak.
9. Line the sides of the prepared Charlotte mold with the ladyfingers, standing them upright and sugar-side facing out. Use additional ladyfingers to cover the base, trimming them as needed for an even layer.
10. Pour the raspberry mousse into the mold, smoothing the top evenly. Cover and refrigerate for at least 4 hours or overnight to set.
11. Once set, carefully remove the Charlotte from the mold. Garnish the top with the reserved fresh raspberries, a dusting of powdered sugar, and fresh mint leaves.
12. Slice and serve this delightful dessert chilled.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 38.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
