Ingredients for Raspberry Charlotte
- Frozen Raspberries
- Sugar
- Unflavored Gelatin
- Cranberry Raspberry Juice
- Heavy Whipping Cream
- Ladyfingers
- 2 cups fresh raspberries
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How to Make Raspberry Charlotte
- Preheat oven to 350°F (175°C). Prepare your sponge cake according to your favorite recipe or use store-bought.
- While the cake cools, make the pastry cream: In a saucepan, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and a pinch of salt. Gradually whisk in 2 cups of milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 2 large egg yolks, 1 teaspoon vanilla extract, and 2 tablespoons of butter. Let cool completely.
- Whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream.
- Trim the edges of the sponge cake to create even layers. Cut the cake into 1-inch thick slices.
- Assemble the Charlotte: In a glass bowl or serving dish, layer the sponge cake, followed by half of the raspberry pastry cream, and then 1 cup of fresh raspberries. Repeat layers, ending with a final layer of sponge cake.
- Refrigerate the Charlotte for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
- Before serving, garnish with fresh raspberries and a dusting of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
70g
Fat
27g
Carbs
8g
