Raspberry Charlotte

Ali P


A retro recipe for a light and fluffy, tart and sweet Raspberry Charlotte. The cooking time listed is actually the chilling time.

To make raspberry puree: Blend Raspberries, add sugar to taste and then strain mixture

I got this recipe from my mom but it can also be found at www.Jamhands.net

★★★★★ 4 votes
30 Min
1 Hr


3/4 c
raspberry puree (see note above)
1 1/4 c
heavy whipping cream
1 pkg
unflavored powdered gelatin
1-2 pkg
ladyfingers (24 ladyfingers total)
1 c
fresh raspberries for garnish


1In a small bowl stir together the gelatin and 1/4 cup of the raspberry puree. Let the mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. When the gelatin has dissolved, stir it into the remaining puree. Transfer the mixture into a larger bowl ontop of an ice bath.
2Beat the cream until stiff peaks form, then fold it into the puree mixture (which is still resting over the ice bath).
3Line your dish with the ladyfingers, adding your raspberry cream then another layer of ladyfingers, until you end with a smooth layer of the cream on top. Garnish with raspberries. Let it rest in the fridge for several hours.

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