A fruity and light dessert for summer: Raspberry charlotte cake ! Inside, we find an airy raspberry mousse, fresh raspberries and soft sponge fingers. 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 melting thanks to the mousse-sponge biscuit combination. Raspberry charlotte is a very light dessert, perfect for the end of a meal.
Difficulty level : this is a simple recipe to prepare. If you have an adjustable pastry ring that's fine, otherwise a springform pan works too.
Ingredient details
- spoon cookies : for the charlottes, I highly recommend sponge fingers (and not ladyfingers which are drier). You can of course make them at home, but to make this recipe even quicker, you should use store-bought biscuits.
- raspberries : to create the mousse I use defrosted raspberries (but you can use fresh raspberries). On the other hand, for the decoration (and the fruits that I added to the mousse) they are fresh raspberries. This is essential to have a nice rendering in terms of fruits.
How to make a raspberry charlotte?
- We prepare the soaking syrup for the sponge fingers: heat the water and sugar then add the vanilla. Then soak one side of the biscuits and place them in the pastry ring 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's left to do is 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 flow between the sponge fingers (it is less pretty) you must ensure 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 refrigerator for up to 4 days, ideally under a bell jar, to prevent it from taking on the odors of 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, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful charlottes!
- 100 g water
- 50 g granulated sugar
- 1 cc 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 cs 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.
Beautiful this charlotte !!!
Thank you Lady! :)
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
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 :)
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
Hello Léa, it's possible but you won't have the same aesthetic result. It will be flat and you will have to cut the biscuits on the sides, which will be too high. See you soon :)
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!
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). See you soon :)
Hello
I'm going to try to make this charlotte which is really magnificent. What brand of ladyfingers do you use? The brand I usually take seems much less pretty to me...
Hello Céline, definitely not ladyfingers! I specify it clearly in my text above the recipe, I only use sponge fingers, much softer (all brands work). See you soon :)
Hello,
If I double the portions can you tell me the size of the mold and the number of people?
I thank you in advance
Hello Noelle, you always have to start from the size of your mold then do a volume calculation for the ingredients.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
See you soon !
Charlotte made for my son's 19th birthday, top recipe! Everyone feasted. Light and tasty.
Thank you for your feedback on the raspberry charlotte! Goodbye :)
Hello, I am a retired pastry chef. I already have several of Lilly's recipes. They are worthy of an artisanal pastry. Thank you.
Great! Thank you very much Michel, see you soon :)
Hello,
I would like to make your recipe, but I can't use gelatin sheets. I would like to use agar agar instead, what quantity do you recommend? I'm not used to baking with it.
Thank you
Hello Pauline, you have to look on the packaging, it is indicated.
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
Hello Nadia, each leaf weighs 1,90 grams, it's 200 bloom. See you soon :)
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
Thank you Nadia for your feedback, see you soon :)
Recipe very well explained and excellent charlotte. THANKS
With pleasure, thank you for your return! See you soon :)
Hello Lee,
Do you know how much coulis you get with these 360 g of raspberries?
Thank you for your recipes, which are always a success and a great source of inspiration.
Hello Joe, I would say around 200g of raspberry coulis. Thank you for your loyalty to the blog! See you soon :)
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.
Hello, it is clearly written in the recipe: 18cm
See you soon
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. The best ❤️
I also tagged you in the photo I posted on my Instagram account.
Great ! Thank you for your feedback Zoé :) See you soon
Excellent charlotte recipe that is both generous and subtle!
I used frozen raspberries by default, it works great. 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!
Thank you very much Marilyn! See you soon for new recipes :)
Hello, is it possible to make the recipe with any fruit?
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/
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!
Hi Tiffanie, you can freeze it for a few days, but you have to protect it from the humidity of the freezer (otherwise the cookies will soak up water), in a well-sealed container. See you soon :)
Hello if I double the doses what size circle should I take?
Hi Melanie, if you're doubling, I'd say a 24/25cm circle should work. See you soon :)
Very good recipe, I approve! :D Thank you!
Thank you very much Analyse! See you soon :)
A perfect and easy to make recipe.
To do again! Pure wonder !
Thank you very much Aleksandra! See you soon :)
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 strain mine through my strainer... Maybe I didn't mix it enough beforehand?
In any case, the taste is excellent, the mousse holds well and the fresh fruit decoration really looks good (I made a mix of fresh raspberries and blueberries for the alternation of colors and because my children love them). I will do it again without hesitation!
Thank you Astrid for your message, I'm glad you like this charlotte :) For the coulis, you need a fine mesh strainer to collect the seeds. See you soon!
Hello, I would like to make your charlotte which looks delicious, but in a 28cm mold. How can I adapt the quantities?
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 :)
Hello Lillie, I was thinking of making this charlotte in a cake mold to make it like a log for Christmas. What do you think ?
Thanks, have a good day
Hello Anne, I think it can work, you may need to adjust the quantities to fill your mold. You will see it by testing. See you soon :)
Hello, I just discovered your sublime blog! I made the recipe by putting it in a log mold for Christmas and I wonder about the raspberries: mine were frozen: I can't freeze the log since I defrosted the raspberries...what do you think?
Hello Anne, as your grout is heated, no problem. See you soon :)
Hello, I want to make your Charlotte for a birthday this weekend for 7 people.
I would like to know if it will be big enough.
Thank you
Hi Judith, so it depends on the size of the pieces you cut, but it's possible for 7. See you soon :)
A success, everyone enjoyed it.
In addition to being very simple to make, it is a really beautiful cake.
I made this for a birthday with an assortment of red fruits to accompany it.
Perfect for 6 people (including a gourmand who had seconds).
The recipe for invisible apple is also great :)
Thank you very much
Thank you very much Lea! Glad that the charlotte pleased your guests as did the invisible cake :) See you soon
Hello, I tried your recipe, it was just delicious.... I made it with ladyfingers, not ladyfingers in the store I went to, but even with the ladyfingers the result was great and all my guests loved it!! Too bad I can't put a photo
Hello Karine, thank you for your message, it's even better if we make the ladyfingers at home for sure! It's just a little longer :) See you soon
Hello Lille, I made your raspberry charlotte recipe this weekend, and the 24 people gave me nothing but compliments, I doubled the doses, thank you for this recipe.
Thank you very much Dom! Glad that your guests liked this charlotte! See you soon :)
A superb recipe that worked for Mother's Day!
Thank you very much for this beautiful sharing
Thank you very much Héloïse! See you soon :)
Hello, this is a great recipe, thank you!
For the decorative raspberries, I must put them on the cake on the day of service or on the day I make the cake (in my case 48 hours before)
And do you have a recipe for spoon biscuits?
Thank you !
Hello Celine, the raspberries will be more beautiful if you put them very fresh at the last moment. And I don't have a recipe for homemade sponge fingers, my favorites in supermarkets are those from Bonne Maman. See you soon :)
Excellent recipe, easy to make and not too sweet at all
For my part, I made the sponge fingers myself, they are awesome...bravo
Thank you very much Catherine! Good idea, homemade spoon cookies :) See you soon
Excellent recipe, thank you very much.
Thank you very much Claire for your feedback on the charlotte! :) See you soon
Great recipe, there were more than twenty of us and everyone enjoyed it,
Thank you very much Mumu for your comment and your rating! Glad that the charlotte pleased all your guests! See you soon :)
Really beautiful and super good!!!
I made it with pink Reims biscuits and surrounded it with a pretty red ribbon. A beef effect... My guests didn't believe I had made it myself
A real feast for the eyes and for the taste side.
Many thanks for your recipe.
Thank you Martine for your message! Your charlotte must have been magnificent :) See you soon
Thank you for this magnificent recipe, which I allowed myself to modify a little because this time we were only adults, I put pink biscuits because I live in Champagne next to the Fossier factory and soaked my biscuits with raspberry liqueur, my guests were delighted
thank you again for all these recipes.
Danielle
Thank you Danielle for your message! Very good idea the pink biscuits and the liqueur, for a more "adult" charlotte indeed. See you soon for other recipes ;)
Simple and delicious recipe! Light and fruity, it was my first charlotte, it delighted everyone, I have made it twice since.
Great! Thanks Amrouni for your feedback on the charlotte :) See you soon
Top recipe. My whole family loved it and it was easy to make.
merciiii
Great! Thank you very much Laurence. See you soon :)
Very good your recipe made for this Christmas, creamy and fruity as desired.
Thank you
Thank you Monique! See you soon :)
Hello, I made this recipe for New Year's Eve and it was a success, like many of your recipes.
I also made the gingerbread, the pear chocolate charlotte and the chocolate charlotte. All your recipes are perfectly balanced in sugar. However I wonder if this recipe can be made with a mango coulis for example in the same quantity as the raspberry coulis?
Thank you for your reply and thank you for your impeccable recipes!!
Thank you for this recipe, which is well-balanced in sugars, both in terms of taste and appearance. Prepared and enjoyed twice. To be repeated without moderation.
Thank you very much Monique! See you soon :)
I made the recipe this weekend, it's a killer, excellent recipe and easy to make, thank you
Thank you Celeste, see you soon :)
Thank you for your recipe! It's a real treat!
I doubled the proportions and used a 24 cm diameter mold. I had a little too much mousse for the mold so in addition to the charlotte, I was able to make 4 verrines that we had the pleasure of eating 2 days after the party! *So I could have used a 26 cm diameter mold).
Another *important detail*! I have people who are allergic to gluten and others who are allergic to dairy products (not lactose, but casein).
So I used gluten-free biscuits and 31% fat whipping cream.
(Avoid soy cream which has too strong a taste and is not appreciated by everyone).
The result was amazing and people who had no dietary restrictions fully enjoyed this dessert.
Oops! I almost forgot...
In the 800g of vegetable cream I added 2 packs of cream support or cream firmer (depending on the brand).
Excellent, thank you for this recipe which I have already made several times.
Thank you very much Laetitia! See you soon :)
Obviously an easy, quick, foolproof recipe that is appreciated by guests.
What more could you ask for! Bravo and thank you!
Thanks Nono! See you soon :)
My charlotte was a hit with my guests. Easy to make, light as a cloud.
Thank you, Anne-Laure! Glad you like it. See you soon :)
Thank you Lily for this excellent recipe prepared with the family in a joyful and cheerful atmosphere!
A delight!
Happy holidays!
Dominique and Co
Thank you Dominique! See you soon :)