Description
A light and elegant no-bake Raspberry Charlotte filled with fluffy raspberry cream and surrounded by tender ladyfinger biscuits. An ideal make-ahead dessert for summer gatherings and special occasions.
Ingredients
2 cups (500 ml) heavy whipping cream
400 g frozen raspberries, about 20 reserved for decorating
70 g granulated sugar
20 ladyfinger biscuits
Instructions
- Chill the heavy whipping cream thoroughly in the refrigerator.
- Place the frozen raspberries in a large bowl, reserving about 20 raspberries on paper towels to thaw separately for decorating.
- Sprinkle the remaining raspberries with the granulated sugar and let thaw for approximately 30 minutes, or thaw according to the package directions.
- Whip the cold heavy cream until stiff peaks form, taking care not to overwhip.
- Blend the sweetened raspberries into a smooth purée. For a seedless filling, strain the purée through a fine-mesh sieve.
- Reserve a small amount of raspberry purée in a shallow bowl for dipping the ladyfingers.
- Gently fold the whipped cream into the remaining raspberry purée until evenly pink, smooth, and fluffy.
- Line a Charlotte mold or medium-sized bowl with plastic wrap, leaving enough overhang to cover the dessert.
- Quickly dip one side of each ladyfinger into the reserved raspberry purée, then arrange the ladyfingers around the sides and across the bottom of the mold.
- Spoon the raspberry cream filling into the lined mold and gently smooth the surface.
- Arrange the remaining ladyfingers over the filling to form the base of the Charlotte when inverted.
- Cover tightly with plastic wrap and refrigerate overnight, approximately 12 hours.
- Before serving, uncover and carefully invert the Charlotte onto a serving plate. Remove the plastic wrap.
- Decorate with the reserved thawed raspberries and serve chilled.
Notes
For an extra-smooth filling, strain the raspberry purée through a fine-mesh sieve before combining it with the whipped cream.
Fresh raspberries can be substituted for frozen raspberries.
For a mixed berry variation, replace part of the raspberries with strawberries, blueberries, or blackberries.
For a strawberry Charlotte, replace the raspberries with an equal amount of strawberries.
Finely grated lemon zest can be folded into the filling for a fresh citrus note.
Decorate with fresh berries, mint leaves, or a light dusting of powdered sugar before serving.
Store leftovers covered in the refrigerator for 2 to 3 days. Do not reheat.
Keep the Charlotte refrigerated until shortly before unmolding and serving for the best structure.
- Prep Time: 15 minutes
- Cook Time: 12 hours chilling
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1/6 of Charlotte
- Calories: 355 kcal
- Sugar: 17 g
- Sodium: 65 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.8 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 85 mg
