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.
Ingredient details
- 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
Equipment:
Ingredients:
Soaking syrup
- 100 g water
- 50 g granulated sugar
- 1 tsp natural vanilla extract
Charlotte
- 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
Instructions:
- 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.
LadyMilonguera
Beautiful this charlotte !!!
Lilie bakery
Thank you Lady! :)
Jonathan
Hello,
By using my defrosted raspberries will it make water? Nope ?
It's not serious ?
How long will you thaw them
advance please.
How many gr is one of your gelatine sheets?
thank you john
Lilie bakery
Hello Jonathane, no, once thawed they have spilled their water, so you only get the raspberries (not the juice). I put them in the fridge for a few hours (or you can even put them on your work surface at room temperature to go faster).
These are large surface Vahine gelatin sheets as specified in my recipe. Goodbye :)
Lea
Hello, I would like to know if I can use a circle of 22cm in diameter to make this recipe or if my circle is too big compared to the recipe?
Thank you Lea
Lilie bakery
Hello Léa, it is possible but you will not have the same aesthetic result. It will be flat and you will have to cut the cookies on the sides, which will be too high. Goodbye :)
Anna
Excellent recipe I increased the proportions and great result! Thanks for sharing this recipe.
I wanted to share a photo but I couldn't find the insert!
Lilie bakery
Hello Anna, I'm glad you like this raspberry charlotte! To share a photo with me, the easiest way is via Instagram (I don't have a photo feature on my site). Goodbye :)
Celine
Hello
I will try to make this charlotte which is really beautiful. What brand of ladyfingers do you use? the brand I usually take seems much less pretty to me…
Lilie bakery
Hello Céline, especially no ladyfingers! I make it clear in my text above the recipe, I only use spoon biscuits, which are much softer (all brands work). Goodbye :)
Caroline
Charlotte made for my son's 19th birthday, top recipe! Everyone feasted. Light and tasty.
Lilie bakery
Thank you for your feedback on the raspberry charlotte! Goodbye :)
Pauline
Hello,
I would like to make your recipe, but I can't use sheet gelatin. I would like to use Agar Agar instead, how much do you recommend. I'm not used to baking with it.
Thank you
Lilie bakery
Hello Pauline, you have to look on the packaging it is indicated.
Nadia
Hello, how many grams is a vahine gelatin sheet please?
Because I use another brand without pork gelatin. These are visibly longer leaves.
Thank you
Lilie bakery
Hello Nadia, each sheet weighs 1,90 grams, it's 200 bloom. Goodbye :)
Nadia
I tried the recipe yesterday and it was a hit!
For my part, I made an extra layer of spoon cakes.
Thank you very much for your work and for your recipes, I will try others.
Have a good day
Lilie bakery
Thank you Nadia for your feedback, see you soon :)
anne charlotte
Recipe very well explained and excellent charlotte. THANKS
Lilie bakery
With pleasure, thank you for your return! See you soon :)
Joe
Hello Lee,
Do you know how much coulis you get with these 360 g of raspberries?
Thank you for your recipes, which are a success every time and a great source of inspiration.
Lilie bakery
Hello Joe, I would say around 200g of raspberry coulis. Thank you for your loyalty to the blog! See you soon :)
Celine
Hello,
Magnificent raspberry charlotte.
What is the size of the circle please?
I don't find that .
Goods.
Continue with magnificent recipes to treat us.
Lilie bakery
Hello, it is well written in the recipe: 18cm
See you soon
Zoe
I made your Raspberry Charlotte recipe today and I was able to taste it just now and it's a real killer, my family loved it. On top ❤️
I also identified you on the photo I posted on my Instagram account
Lilie bakery
Great ! Thank you for your feedback Zoé :) See you soon
Maryline
Excellent charlotte recipe that is both generous and subtle!
I used frozen raspberries by default, it goes super well. For a perfect decoration, fresh raspberries would obviously keep a better hold!
Big bonus on my side, 2 verrines full of raspberry mousse because the charlotte was already full of it, an additional delicious dessert even without the cookies.
Thank you for this beautiful recipe Aurélie!
Lilie bakery
Thank you very much Marilyn! See you soon for new recipes :)
Lea
Hello, is it possible to make the recipe with any fruit?
Lilie bakery
Hello Léa, you can use this recipe with strawberries or blackberries (dose of sugar to be adapted according to the fruit). To change flavors, I offer you the chocolate pear charlotte here: https://liliebakery.fr/charlotte-poire-chocolat/
Tiffanie
Hello !
I wanted to know if it is possible to make it in advance and freeze it according to you?
Thanks and can't wait to try this recipe!
Lilie bakery
Hello Tiffanie, you can freeze it for a few days, but you have to protect it from the humidity of the freezer (otherwise the biscuits will soak up water), in a well sealed container. See you soon :)
Mélanie
Hello if I double the doses what size circle should I take?
Lilie bakery
Hello Mélanie, if you double, I would say that a circle of 24/25cm should work. See you soon :)
Analyze
Very good recipe, I approve! :D Thank you!
Lilie bakery
Thank you very much Analyse! See you soon :)
Aleksandra
A perfect and easy to make recipe.
To do again! Pure wonder !
Lilie bakery
Thank you very much Aleksandra! See you soon :)
Astrid
This raspberry charlotte is delicious! I've made it twice and it's always been a hit!
I use ready-made raspberry coulis because I can't filter mine through my strainer... Maybe I didn't mix it enough before?
In any case, the taste is excellent, the mousse holds together well and the fresh fruit decoration looks really good (I made a mixture of fresh raspberries and blueberries for the alternation of colors and because my children love them) . I would do it again without hesitation!
Lilie bakery
Thank you Astrid for your message, delighted that you like this charlotte :) For the coulis, you need a Chinese with fine mesh to recover the seeds in fact. See you soon !
Alexandra
Hello, I would like to make your charlotte which looks delicious, but in a 28cm mold. How can I adjust the quantities?
Lilie bakery
Hello Alexandra, you need to do a volume calculation: you first calculate the volume of my mold (radiusxradiusx3,14) then you do the same with yours. Then you divide your volume by my volume and you get the number by which to multiply your ingredients. See you soon :)