A fruity and light dessert for the summer: the Raspberry charlotte cake ! Inside, there is an airy raspberry mousse, fresh raspberries and soft spoon biscuits. Simple and fresh, a perfect dessert for sunny days…
What you will like with this raspberry charlotte
flavors : a nice raspberry flavor in the mousse and in the whole fruits above. We also find the flavor of spoon cookies with a slight touch of vanilla.
Texture : creamy and melt-in-the-mouth thanks to the combination of mousse and biscuits. The raspberry charlotte is a very light dessert, perfect for the end of a meal.
Difficulty level : it is a simple recipe to prepare. If you have an adjustable pastry ring that's fine, if not a springform pan works too.
- spoon cookies : for the charlottes, I strongly recommend the spoon biscuits (and not the ladyfingers which are drier). You can of course make them homemade, but to make this recipe even faster, they are store-bought cookies.
- raspberries : to create the mousse I use thawed raspberries (but you can take fresh raspberries). On the other hand for the decoration (and the fruits that I added in the mousse) they are fresh raspberries. It is imperative to have a nice rendering at the level of the fruits.
How to make a raspberry charlotte?
- We prepare the soaking syrup for the spoon biscuits: heat the water and the sugar then add the vanilla. Then we soak one side of the cookies and then place them in the pastry circle to line it.
- We realize the raspberry sauce then add the gelatin.
- On whip cream and sugar into whipped cream then we incorporate the raspberry coulis.
- For assembly of the charlotte with raspberries : pour half of the mousse into the circle, add a few raspberries then cover with the rest of the mousse.
- After several hours in the refrigerator, the raspberry charlotte is ready! All that remains is to decorate with fresh raspberries and a little icing sugar.
Tips for a perfect success with your raspberry charlotte
- to avoid soaking the biscuits with the syrup, soak only the flat part of the biscuit, the one that will be against the raspberry mousse.
- for a raspberry mousse that does not run between the spoon biscuits (it's less pretty) you have to make sure that thewhipped cream is stiff and the raspberry coulis has come back at room temperature before putting the two together.
- respect the cold setting time (5 hours minimum in the fridge) before unmolding the raspberry charlotte. This allows you to cut very neat parts.
How to properly store your charlotte?
Once made, this raspberry charlotte will keep in the fridge for up to 4 days, ideally in a bell jar, to prevent it from picking up odors from other foods.
Other recipes to try
If you like fresh and fruity desserts, I advise you to take a look at these other recipes from the blog:
- Crispy white chocolate raspberry bavarois
- Banoffee pie, whipped caramel banana
- Strawberry mousse
- Eton strawberry mess
- Key lime pie no cook
If you make this raspberry charlotte, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful charlottes!
Easy Raspberry Charlotte
- 100 g water
- 50 g granulated sugar
- 1 tsp natural vanilla extract
- 20 spoon cookies
- 360 g thawed or fresh raspberries
- 4 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
- 400 g heavy whipping cream 30%
- 70 g granulated sugar
- 300 g fresh raspberries for interior + decor
- 1 tbsp icing sugar
- In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and allow the resulting syrup to cool.
- Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
- Take a biscuit spoon, then dip its flat side in the syrup then place it against the edge of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
- Soften the gelatin in cold water.
- In a saucepan, pour the thawed (or fresh) raspberries then blend them with an immersion blender. Strain the resulting coulis through a sieve to remove the seeds, then return to the saucepan to heat.
- Off the heat, add the drained gelatin to the coulis and mix well. Let cool for later.
- Whip the cream and powdered sugar until stiff. Add the coulis little by little with a spatula so as not to break the whipped cream. The mixture must be homogeneous.
- Spoon half of the mixture into the circle on the spoon cookies. Add about fifteen fresh raspberries then cover with the rest of the mixture. Smooth the top. Cover and refrigerate for at least 5 hours.
- Remove the circle. Add the fresh raspberries as a decoration on top then sprinkle with a veil of icing sugar.