Raspberry Charlotte

Raspberry Charlotte

shared by Jennifer in Pastry, Treats, French

Raspberry Charlotte

shared by Jennifer


  • Total Time: 30 minutes
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Difficulty: Intermediate
  • Serves: 6 people


  • 20-25 ladyfingers, halved
  • 2 cups whole milk
  • 1 vanilla bean
  • 5 egg yolks
  • ¼ cup + 1 teaspoon sugar
  • 2 envelopes unflavored gelatin powder
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 30 oz fresh raspberries
  • dark chocolate
  • confectioners sugar


  1. Line the bottom of a 8x3 inch round cake pan with wax paper.
  2. Take your halved ladyfingers & arrange them around the sides of the pan, sugar side out.
  3. Cut your vanilla bean in half lengthwise, and scrape out the seeds. Put both the vanilla bean and the seeds in a pot with your milk and bring to a simmer on medium-low heat.
  4. Whisk the egg yolks and ¼ cup sugar in a bowl until pale. Take your vanilla bean out of the pot, and slowly whisk your milk mixture into the bowl. Return your entire mixture into the pot again, and stir until the mixture is thick enough to coat the spoon. Pour into a bowl.
  5. Mix your gelatin in with ¼ cup of water in a small, heat-proof bowl. Place your dish in a pan of hot water and stir until the gelatin dissolves completely. Stir gelatin into the custard, and mix well.
  6. Beat your cream, remaining sugar, and vanilla extract until soft peaks form. Fold your cream into your custard mix, and also stir in about 6 ounces of your raspberries (more if you desire).
  7. Place the entire bowl in your fridge for three minutes. Take it out and stir it, and place it back in your fridge for another three minutes. When it is almost set, take it out and carefully spoon the entire mixture into your cake pan. Cover and refrigerate for at least three hours.
  8. Open your cake pan to un-mold. Place the remaining raspberries on top of your custard mixture, and top with confectioners sugar & grated dark chocolate. Best served chilled.

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