Raspberry Charlotte: a Tempting French Classic

Ingredients

• 300 g (2 cups)fresh raspberries
• 100 g (1/2 cup)granulated sugar
• 1 tablespoonlemon juice
• 480 ml (2 cups), divideddouble cream
• 120 g (1/2 cup)icing sugar
• 1 teaspoonvanilla extract
• 3 largeegg whites
• 50 g (1/4 cup)granulated sugar (for the meringue)
• 24–30savoiardi ladyfinger biscuits
• to tastefresh raspberries for garnish
• to tastemint leaves for garnish (optional)

Instructions

1. 1

   Cook the raspberries

   Put the raspberries, 100 g sugar and lemon juice in a saucepan. Heat gently, mashing the fruit, until the sugar dissolves and the mixture simmers, about 5 minutes. Strain out the seeds and leave the purée to cool.

2. 2

   Whip the cream

   Whip 240 ml of the double cream with the icing sugar and vanilla until soft peaks form. Set it aside.

3. 3

   Make the meringue

   In a separate bowl, beat the egg whites to soft peaks. Gradually add 50 g sugar and continue beating until stiff peaks form.

4. 4

   Combine the filling

   Fold the cooled raspberry purée into the whipped cream. Fold in the meringue until the mixture is evenly combined.

5. 5

   Line the tin

   Line a springform tin with cling film. Dip the ladyfingers in water or raspberry syrup, then arrange them around the sides of the tin.

6. 6

   Chill the charlotte

   Pour the mousse into the centre and smooth the top. Refrigerate for at least 2 hours, until set.

7. 7

   Unmould and garnish

   Carefully remove the charlotte from the springform tin and peel away the cling film. Garnish with fresh raspberries and mint leaves.

What is a raspberry charlotte?

A charlotte is a moulded dessert, traditionally lined with sponge fingers or similar biscuits and filled with a soft mixture. This raspberry version draws on the French charlotte tradition, pairing fruit with a creamy mousse.

Here, cooked raspberry purée gives the filling its colour and tartness, while the ladyfingers make a neat border and help the dessert hold its shape once chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 22g fat.

The raspberries and sugar provide most of the carbohydrates, while the double cream is the main source of fat. Egg whites contribute protein, though the supplied per-serving protein figure is 0 g. Serve a slice with fresh fruit for a simple way to balance the plate.

Build a smooth raspberry filling

Seed-free purée: simmering the berries with sugar and lemon juice softens the fruit and dissolves the sugar. Straining removes the seeds for a smoother mousse.

Cool completely: let the purée cool before folding it into the cream, so the cream stays light and the filling remains cohesive.

Fold without losing volume

Soft cream: stop whipping when the cream reaches soft peaks; it should hold a gentle shape without becoming stiff or grainy.

Stiff meringue: beat the egg whites with the sugar until the peaks stand upright. Fold it into the raspberry cream gently, using broad strokes to keep as much air in the mixture as possible.

Make the biscuit border

Brief dip: moisten each ladyfinger in water or raspberry syrup, but avoid soaking it. A quick dip helps the biscuits soften in the fridge without becoming soggy.

Neat lining: arrange the biscuits closely around the tin's sides, with the sugared side facing out if you want that finish visible. A snug ring helps contain the mousse.

Check the set

Chilling time: allow at least 2 hours in the refrigerator, as stated in the method. The mousse should feel set rather than liquid when you gently press the centre.

Clean unmoulding: loosen the springform tin carefully and peel away the cling film without tugging at the biscuit border. Keep the dessert chilled until you are ready to serve.

Serve it simply

Fresh garnish: raspberries and optional mint add a fresh finish without covering the fruit flavour. Add them just before serving for the tidiest presentation.

Pairings: serve slices on their own or alongside unsweetened tea or coffee. The tart berries balance the rich, sweet mousse.

Recipe notes & tips

• Use fully cooled raspberry purée before folding it into the cream.
• Keep the water or raspberry-syrup dip brief so the ladyfingers do not turn soggy.
• Fold the meringue in gently to preserve the airy texture.
• Chill the charlotte for at least 2 hours before attempting to unmould it.
• Garnish shortly before serving to keep the berries looking fresh.

Variations

• Mixed berries: replace some raspberries with another soft berry and cook them in the same way.
• Raspberry syrup: dip the ladyfingers in raspberry syrup for a stronger fruit flavour.
• Citrus note: add a little finely grated lemon zest to the cooled purée.
• Extra mint: finely chop a small amount of mint and fold it into the filling for a herbal note.
• Individual portions: assemble the mousse and ladyfingers in small serving glasses instead of a springform tin.

Common mistakes to avoid

• Hot purée: it can soften the cream; let it cool fully before folding.
• Overwhipped cream: it may turn grainy; stop at soft peaks.
• Weak meringue: soft peaks will not hold as well; beat until the peaks stand upright.
• Soaked ladyfingers: they can collapse or become mushy; dip them quickly.
• Short chilling: the mousse may not hold its shape; refrigerate for at least 2 hours.

How to store

Cover and keep the charlotte in the refrigerator, and eat it within 2 days for the best texture. It is best served chilled and should not be reheated.

Frequently asked questions