Spring Fruit Charlotte
Brighten up your dessert table with a showstopping Spring Fruit Charlotte, a no-bake treat filled with the vibrant flavors of fresh berries and a velvety fruit mousse. This elegant dessert starts with a crisp ladyfinger crust that frames a luscious mousse made from whipped cream, mixed berries, and just a hint of lemon for a refreshing zing. A touch of unflavored gelatin ensures the perfect texture, while an optional garnish of mint leaves adds a burst of freshness. Ready in just 30 minutes of prep time and chilled to perfection, this dessert is ideal for spring celebrations or any occasion that calls for a light, fruity finale to the meal. Try this stunning, easy-to-make charlotte for a chilled dessert that’s as delicious as it is beautiful!
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Recipe Information
Ingredients
- 24 pieces Ladyfingers (savoiardi biscuits)
- 2 cups Fresh mixed berries (strawberries, raspberries, blueberries)
- 0.5 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 cups Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 packet Unflavored gelatin
- 0.25 cups Cold water
- 2 tablespoons Fresh mint leaves (optional, for garnish)
Instructions
Prepare a 7-inch springform pan. Line the sides of the pan with upright ladyfingers (round side facing out) and the bottom with a layer of ladyfingers to form the base. Set aside.
In a small saucepan over medium heat, combine 1.5 cups of the fresh mixed berries with granulated sugar and lemon juice. Cook for 3-5 minutes until the berries are soft and release their juices. Mash the berries slightly with a fork while they cook. Set aside to cool.
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes, then heat the bowl in the microwave for 10-15 seconds or until the gelatin is fully dissolved. Let it cool slightly.
In a medium mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then whip until stiff peaks are achieved. Reserve 1/2 cup of whipped cream for later topping, and set aside in the fridge.
Gently fold the cooled berry mixture and dissolved gelatin into the remaining whipped cream until well combined, creating the fruit mousse.
Pour the fruit mousse mixture into the springform pan on top of the ladyfinger base, spreading it evenly. Refrigerate the charlotte for at least 4 hours or overnight to set.
Before serving, remove the springform pan and decorate the top with the remaining mixed berries, reserved whipped cream, and a few fresh mint leaves if desired.
Slice and serve chilled for a delightful spring dessert!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 45.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 149 mg | 3% | |
*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.
