Raspberry Charlotte

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This classic French dessert, masterfully crafted by the legendary chef Marie-Antoine Carême, is a true masterpiece that will captivate your taste buds. Indulge in the luxurious combination of light raspberry mousse and airy ladyfingers moisten in raspberry punch, and topped with sweet framboises and its coulis.

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Charlotte forever

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Raspberry Punch

Combine all ingredients together.

Montage Charlotte

Trim and cut genoise into 3 slices. The genoise must fit into the dressed cake.
Dust the ladyfingers sheet with powdered sugar. Top with parchment and carefully reverse.
Cut biscuit in half lengthwise.
Moisten with the raspberry punch.
Dress cake ring with ladyfingers. Use remaining ladyfingers for the other ring or save for the dessert cups.
Raspberry mousse.
Place the first genoise slice inside the cake ring and moisturize it with raspberry punch.
Fill one-third up with raspberry mousse. Tuck in frozen raspberries.
Add the second layer of genoise and mousse.
Add the third genoise and moisten with raspberry punch.
Top with more mousse.
Carefully wrap cake side with plastic film and place in the freezer for at least 6 hours. Remove cake ring and let thaw in the refrigerator before decorating.

Soft Raspberry Jelly

In a small saucepan, heat up raspberry puree with water, lemon, and 100g sugar. Mix agar-agar with remaining sugar and add it to the hot mixture. Bring to a boil and cook for 2 minutes. Cool on ice bath, and refrigerate until set.
Smooth out raspberry jelly with the immersion blender, and keep refrigerated.
Spread some of the soft raspberry jelly on top of the defrosted charlotte. Top with fresh raspberries.

Storage

Charlotte can be stored for 3 days in the refrigerator or for up 3 months (unfinished) in the freezer.

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