Fruited Charlotte Russe Recipe

Name: Fruited Charlotte Russe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 soft french-style ladyfinger cookies; 2 cups milk (not skim); 2 tablespoons unflavored gelatin; 1 (135 g) package vanilla pudding mix (not instant); ¼ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup whipping cream; 1 cup low-fat sour cream (5 %); 2 teaspoons lemon zest (grated fine); 1 cup blueberries or 1 cup raspberries, divided in half; 1 teaspoon icing sugar

Servings: persons

40 soft french-style ladyfinger cookies
2 cups milk (not skim)
2 tablespoons unflavored gelatin
1 (135 g) package vanilla pudding mix (not instant)
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup whipping cream
1 cup low-fat sour cream (5 %)
2 teaspoons lemon zest (grated fine)
1 cup blueberries or 1 cup raspberries, divided in half
1 teaspoon icing sugar

1
["Line a 9"" spring form pan with ladyfingers.", "Start with the border first around the edge of the pan and slice off top ends so ladyfingers measure the height of the pan.", "Flip the ladyfingers around so the cut ends sit on the bottom of the pan and the rounded ends create a curved edging at the top.", "Layer the ladyfingers in a single layer on the bottom of the pan, butting them snugly against the standing ladyfingers to help keep them vertical.", "You will have to trim the ladyfingers as needed to fit.", "Use trimmed edges to fill in any gaps.", "In a saucepan, whisk together milk, gelatin, pudding mix, sugar and vanilla.", "Cook over medium heat, stirring until mixture has the thick consistency of a custard sauce.", "Scrape into bowl and set in cold water bath to cool.", "Stir occasionally until custard is tepid.", "In a large bowl, beat whipping cream until fluffy (but not stiff).", "Gradually beat in sour cream.", "Fold in lemon zest and cooled custard mixture.", "Stir in 1/2 of the berries.", "Scrape into ladyfinger lined pan and spread evenly.", "Cover loosely with plastic wrap.", "Chill 2 hours until filling is firm enough to slice.", "To serve, remove outer ring of pan.", "Place the remaining berries in the middle of charlotte and dust with icing sugar."]

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 40 soft french-style ladyfinger cookies, 2 cups milk (not skim), 2 tablespoons unflavored gelatin, 1 (135 g) package vanilla pudding mix (not instant), and more.

Yes, Fruited Charlotte Russe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruited Charlotte Russe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions