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Bruno Albouze Raspberry Charlotte

Raspberry Charlotte

Charlotte forever
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Make day ahead 1 day
Servings: 16 people
Course: Dessert
Cuisine: French
Calories: 290

Ingredients
 

  • 1 each Ladyfingers Recipe
  • 1 each Genoise or viennois biscuit Recipe
  • 1 each Raspberry mousse Recipe
Raspberry Punch
  • 300 ml Simple syrup Recipe
  • 150 g Raspberry puree
  • 80 ml Water
  • 50 ml Raspberry liquor optional
Soft Raspberry Jelly
  • 250 g Raspberry puree
  • 100 g Sugar
  • 30 g Water
  • 10 g Lemon juice
  • 9 g Agar-agar
  • 40 g Sugar
Montage
  • 300 g Frozen raspberries
  • 300 g Fresh raspberries for the topping

Equipment

  • 2 Cake rings 6-inch/15cm Ø, 3-inch/8cm tall
  • 2 Cake collar
  • 1 Stand mixer
  • 1 Immersion blender
  • 3 Pastry bowls
  • 1 Dough scraper
  • 2 Saucepans
  • 1 Pastry brush
  • 1 Whisk
  • 1 Rubber spatula
  • 2 Piping bags
  • 12 Serving cups extra

Method
 

Raspberry Punch
  1. Combine all ingredients together.
Montage Charlotte
  1. Trim and cut genoise into 3 slices. The genoise must fit into the dressed cake.
  2. Dust the ladyfingers sheet with powdered sugar. Top with parchment and carefully reverse.
  3. Cut biscuit in half lengthwise.
  4. Moisten with the raspberry punch.
  5. Dress cake ring with ladyfingers. Use remaining ladyfingers for the other ring or save for the dessert cups.
  6. Raspberry mousse.
    finished raspberry mousse
  7. Place the first genoise slice inside the cake ring and moisturize it with raspberry punch.
  8. Fill one-third up with raspberry mousse. Tuck in frozen raspberries.
  9. Add the second layer of genoise and mousse.
  10. Add the third genoise and moisten with raspberry punch.
  11. Top with more mousse.
  12. 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
  1. 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.
  2. Smooth out raspberry jelly with the immersion blender, and keep refrigerated.
  3. Spread some of the soft raspberry jelly on top of the defrosted charlotte. Top with fresh raspberries.
    decorating raspberry charlotte
Storage
  1. Charlotte can be stored for 3 days in the refrigerator or for up 3 months (unfinished) in the freezer.