Indulge in a delightful Raspberry Charlotte that’s sure to please your taste buds. This classic dessert features a light and fluffy sponge cake (in the way of ladyfingers) layered with creamy raspberry mousse and fresh raspberries. The finishing touch is delicious fresh raspberries that add a touch of sweetness to the dessert. Whether you’re entertaining guests or treating yourself to a special treat, this Raspberry Charlotte is a dessert that will impress and satisfy everyone’s sweet tooth.

Ingredients:

  • 1 12-oz bag of frozen raspberries; thawed
  • 3/4 cup sugar (plus a little extra for dusting pan)
  • 1 packet of unflavored gelatin
  • 1/4 cup cold cranberry-raspberry juice
  • 1 1/2 cup heavy whipping cream
  • 2  3-oz packages unfilled ladyfingers
  • 2 1/2 cup fresh raspberries

Directions:

  1. Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you’ll have about 1 1/3 cups puree). Add sugar; stir until dissolved.
  2. Sprinkle gelatin over juice in a medium saucepan. Let stand for 1 minute, then stir over medium heat until gelatin dissolves. Add half the puree; heat until warm. Stir into puree. Refrigerate, stirring occasionally, for 1 hour or until consistency of unbeaten egg whites.
  3. Meanwhile, lightly coat an 8 or 9-inch springform pan with nonstick cooking spray. Dust with sugar; shake out excess. Lay strips of ladyfingers, rounded sides out, around the inside of pan. Cover the bottom of the pan with ladyfingers, flat sides down, and trimmed to fit.
  4. Beat heavy cream in a large bowl with a mixer on medium-high speed until soft peaks form. Remove 1 cup and reserve. Fold remaining whipped cream into raspberry puree until blended. Remove 1 cup; reserve.
  5. Spread the remaining raspberry cream evenly in prepared pan. Scrape reserved whipped cream into the bowl and fold in reserved raspberry cream until well blended. Scrape on top of the first mixture; spread carefully into an even layer.
  6. Cover the pan with plastic wrap and refrigerate for at least 4 hours.
  7. Up to 1 day before serving: cover the top of cake with a layer of raspberries, then remove the pan sides. Refrigerate until serving.