Description
Raspberry Charlotte Cake is an elegant no-bake dessert made with ladyfinger biscuits, a light raspberry mousse filling, and fresh raspberries, chilled until set and perfect for special occasions.
Ingredients
- 24 ladyfinger biscuits
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy whipping cream (cold)
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish (optional)
Instructions
- Line the bottom and sides of a springform pan with parchment paper.
- Arrange ladyfingers tightly around the sides and across the bottom of the pan.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until softened.
- Blend the mixture until smooth, then strain to remove seeds if desired.
- Bloom gelatin in cold water for 5 minutes, then gently heat until dissolved.
- Stir dissolved gelatin into the warm raspberry puree and let cool to room temperature.
- Whip heavy cream with vanilla extract to soft peaks.
- Fold the cooled raspberry mixture gently into the whipped cream.
- Pour the mousse into the prepared pan over the ladyfingers.
- Cover and refrigerate for at least 4 hours or until fully set.
- Garnish with fresh raspberries before serving.
Notes
- Ensure the raspberry mixture is cooled before folding into whipped cream.
- You may substitute strawberries or mixed berries.
- Keep refrigerated until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French