Raspberry Charlotte Recipe

Name: Raspberry Charlotte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None eggs, separated; 3 tsp vanilla extract; 1 1/4 cups granulated sugar + 2 tbsp; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 cup raspberry jam; 2 1/4 lb cottage cheese; 4 tbsp powdered gelatin, bloomed in cold water for 5 mins; 2 1/2 cups heavy cream; 36 None ladyfingers (6 cut into pieces); 1 1/2 lb frozen raspberries, defrosted; None None white chocolate shavings, to decorate; None None fresh lemon balm or mint leaves, to decorate

Servings: persons

2 None eggs, separated
3 tsp vanilla extract
1 1/4 cups granulated sugar + 2 tbsp
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup raspberry jam
2 1/4 lb cottage cheese
4 tbsp powdered gelatin, bloomed in cold water for 5 mins
2 1/2 cups heavy cream
36 None ladyfingers (6 cut into pieces)
1 1/2 lb frozen raspberries, defrosted
None None white chocolate shavings, to decorate
None None fresh lemon balm or mint leaves, to decorate

1
Preheat oven to 325u00b0F. Grease and line a 10 inch springform pan with parchment paper.
2
Whip egg whites with 1 tsp vanilla until stiff. Gradually whisk in 1/4 cup sugar. Beat in egg yolks then fold in flour and baking powder. Transfer to prepared pan and bake for 15-20 mins. Let cool in pan on a wire rack. Remove from pan and discard parchment paper. Return to pan and spread jam over top, leaving a 1/3 inch border.
3
Combine cottage cheese with 1 cup sugar and remaining vanilla. Mix 3 tbsp with 3 tbsp bloomed gelatin and heat over low heat until gelatin melts. Mix back into main cottage cheese mixture. Whip heavy cream to stiff peaks then fold in. Fold in broken ladyfinger pieces and 10.5 oz raspberries. Spread over cake. Chill for at least 4 hours.
4
Meanwhile, combine 2 tbsp sugar with 7 oz raspberries. Pass through a fine-mesh strainer. Combine 2 tbsp puree with remaining gelatin and heat over low heat until gelatin melts. Mix back into main raspberry puree. Fold in remaining raspberries then drizzle over raspberry charlotte. Chill for at least 1 hour.
5
Remove cake from pan and press whole ladyfingers around edges. Decorate with white chocolate shavings and lemon balm.

1919

kcal

Calories

143

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 None eggs, separated, 3 tsp vanilla extract, 1 1/4 cups granulated sugar + 2 tbsp, 1/2 cup all-purpose flour, and more.

Yes, Raspberry Charlotte falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raspberry Charlotte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions