Easy raspberry charlotte (Print Version)
# Ingredients:
→ For the topping
01 -
50 g powdered sugar
02 -
100 ml raspberry purée
03 -
750 g fresh raspberries
04 -
120 g mascarpone cheese
05 -
250 g heavy cream
→ Flavors and assembly
06 -
1 tablespoon rose water
07 -
1 small lime
08 -
20 ladyfinger cookies
09 -
65 ml water
10 -
1 tablespoon raspberry syrup
# Instructions:
01 -
Combine the water and raspberry syrup in a flat dish. Dip your ladyfingers quickly into the mixture and stand them upright in a springform pan, rounded side facing outward. Use a few additional cookies to cover the bottom, cutting them if needed.
02 -
With a cold bowl and an electric mixer, whip the heavy cream and mascarpone together until stiff peaks form. Add in the powdered sugar, lime zest, and rose water, then whip again to blend everything nicely.
03 -
Spread half of the whipped cream into the pan, making a small hollow in the middle. Pour in half the raspberry purée and scatter about 15 raspberries. Repeat with a second layer of cookies, cream, and purée, again shaping the cream into a hollow to hold the purée without spilling. Cover and chill in the fridge for at least 6 hours.
04 -
Take the Charlotte out of the mold, garnish with the remainder of the fresh raspberries, and sprinkle on powdered sugar with a bit of lime zest to finish it off.
# Notes:
01 -
This dessert keeps for 2-3 days in the fridge.
02 -
Take it out 10 minutes before serving to bring it to the right temperature.