🍰 Irresistible Charlotte Cream Cake Recipe – A Classic Delight!
The Charlotte Cream Cake is a timeless showstopper—elegant, luscious, and perfect for special occasions or simply indulging your sweet tooth. With its delicate ladyfinger shell and creamy mousse filling, this no-bake dessert is light, fruity, and incredibly impressive. Whether you’re hosting brunch or celebrating a birthday, this dessert deserves the spotlight.
Let’s make your own delightful Charlotte Cream Cake from scratch!
Ingredients:
For the Ladyfinger Lining:
– 24–30 ladyfinger biscuits (savoiardi)
– 2–3 tablespoons fruit juice or sugar syrup (to moisten, optional)
For the Filling:
– 2 cups heavy whipping cream (cold)
– 1/2 cup powdered sugar
– 8 oz (225g) cream cheese (softened)
– 1 tsp vanilla extract
– 1 tbsp unflavored gelatin
– 1/4 cup cold water (to bloom the gelatin)
– 1 1/2 cups fresh berries (strawberries, raspberries, or mixed), chopped if large
For the Topping:
– Extra berries for garnish
– Mint leaves (optional)
– Powdered sugar for dusting (optional)
Instructions:
1. Prepare the Gelatin:
– In a small bowl, add 1 tablespoon of gelatin to 1/4 cup cold water. Let it bloom for 5 minutes.
– Once bloomed, gently heat in the microwave or over a saucepan until fully dissolved. Cool slightly, but don’t let it set.
2. Line the Mold:
– Lightly grease a springform pan (8–9 inches) and line the sides with a strip of parchment for easy removal.
– Dip the ladyfingers lightly in juice or simple syrup (optional) and stand them upright along the inside edge of the pan.
– Use additional ladyfingers to form the base, breaking them to fit if necessary.
3. Make the Cream Filling:
– In a large mixing bowl, beat cold cream cheese until smooth and fluffy.
– Add powdered sugar and vanilla extract. Mix until combined and creamy.
– In another bowl, whip heavy cream until soft peaks form.
– Gently fold whipped cream into the cream cheese mixture. Add the dissolved (and slightly cooled) gelatin and whisk quickly to combine.
– Fold in the fresh berries gently.
4. Assemble the Cake:
– Pour the cream and berry mixture into the ladyfinger-lined mold.
– Gently tap the pan on the counter to eliminate air bubbles and smooth the top with a spatula.
5. Chill:
– Cover and refrigerate the cake for at least 4–6 hours, preferably overnight, to allow it to fully set.
6. Decorate:
– Before serving, remove the cake from the springform and carefully peel off parchment.
– Top with fresh berries, mint leaves, and a dusting of powdered sugar for that final elegant touch.
Tips:
– Use mixed berries for a burst of flavor and color.
– You can substitute cream cheese with mascarpone for a different texture.
– For a chocolate twist, drizzle the top with ganache or add cocoa powder to the filling.
This Charlotte Cream Cake is every bit as delightful as it looks—light, creamy, and fruity with just the right amount of sweetness. Be prepared for “oohs” and “aahs” when you serve this beauty!
💬 Share your creations and tag us—we’d love to see your version of the Charlotte Cream Cake! 🍓🍰
