Description
An elegant French raspberry charlotte layered with tender homemade biscuits, silky vanilla-lime mascarpone chantilly, fresh raspberries, and raspberry coulis. Chilled until set, it is creamy, fruity, and beautifully light.
Ingredients
7 cl raspberry coulis or mixed berry coulis
Juice of 1 lime
350–400 g fresh raspberries
Fresh mint leaves, optional
30 cl heavy cream, 30% fat
1 vanilla bean
Zest of 1 organic lime
250 g mascarpone cheese
40 g powdered sugar
5 eggs
150 g granulated sugar, divided
2 pinches fleur de sel
75 g all-purpose flour
75 g cornstarch
Powdered sugar, for dusting
Instructions
- Gently heat the heavy cream with the split vanilla bean and lime zest. Remove from the heat and refrigerate until completely cold.
- Remove the vanilla bean. Combine the chilled infused cream with the mascarpone and whip with an electric mixer until it begins to thicken. Add the powdered sugar and continue whipping until stiff, light, and fluffy. Refrigerate until needed.
- Prepare parchment piping guides by drawing two rectangles approximately 30 × 9 cm and three circles 15 cm in diameter.
- Preheat the oven to 200°C (400°F).
- Separate the eggs. Beat the yolks with 120 g granulated sugar and the fleur de sel until pale, thick, and fluffy.
- In a clean bowl, whip the egg whites until they begin to hold their shape. Gradually add the remaining 30 g granulated sugar and whip to stiff peaks.
- Gently fold the whipped egg whites into the yolk mixture. Sift together the flour and cornstarch, then fold them into the egg mixture until no dry streaks remain.
- Transfer the batter to a piping bag fitted with a plain round tip. Pipe the biscuit strips and circles using the parchment guides.
- Generously dust the piped batter with powdered sugar. Wait about 5 minutes, then dust with powdered sugar again.
- Bake each tray for approximately 15 minutes, or until the biscuits are lightly golden and set. Cool completely.
- Combine the raspberry coulis with lime juice to make the soaking mixture.
- Lightly moisten an 18 cm charlotte ring or springform ring, line the sides with plastic wrap, and position it on a serving plate.
- Trim one end of the biscuit strips and arrange them vertically around the inside edge of the mold. Place one biscuit circle on the bottom with its softer side facing inward and lightly brush with raspberry coulis.
- Spread a layer of mascarpone chantilly over the biscuit base, scatter fresh raspberries over the cream, and cover with another thin layer of chantilly.
- Add the second biscuit circle and lightly brush it with raspberry coulis. Repeat the mascarpone chantilly and raspberry layers.
- Finish with the final biscuit circle, brush with more coulis, and spread the remaining mascarpone chantilly over the top.
- Decorate generously with fresh raspberries. If desired, fill a few raspberry centers with drops of coulis and garnish with fresh mint.
- Refrigerate until thoroughly chilled and set. Carefully remove the ring and serve chilled.
Notes
Allow additional refrigeration time before serving so the charlotte sets firmly and slices cleanly.
Store leftovers covered in the refrigerator and enjoy within 2 days.
Store-bought ladyfingers can replace the homemade biscuits for a quicker version.
For a mixed berry variation, replace some raspberries with strawberries, blueberries, or blackberries and use mixed berry coulis.
Add extra lime zest for a stronger citrus flavor, or substitute lemon zest for a softer citrus note.
Make sure the infused cream and mascarpone are thoroughly cold before whipping, and avoid overwhipping the chantilly.
Fresh raspberries are recommended for the layers and decoration; frozen raspberries are better suited to making coulis.
The charlotte can be assembled several hours ahead or refrigerated overnight before serving.
Do not reheat; this dessert is intended to be served chilled.
Freezing the assembled charlotte is not recommended because thawing can affect the texture of the cream and fresh berries.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 31 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 175 mg
