The Charlotte is a simple yet exquisite cake, consisting in a ladyfingers lined mould filled with bavarian cream (also called bavaroise cream),

The bavarian cream can be also combined with fruits or other aromas to get an endless series of Charlotte flavours.

Check the recipe below, it’s a classical raspberry charlotte recipe (with a few plum slices added as a twist!), explained as thoroughly as I could; there are also a few tips, tricks and variations at the end!

Charlotte Recipe

... with lots of raspberries and homemade ladyfingers and bavarian cream, explained in great detail!

Charlotte Recipe

... with lots of raspberries and homemade ladyfingers and bavarian cream, explained in great detail!
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Charlotte Recipe Tags & Times

Course Dessert
Cuisine French
Meal Brunch, Dinner
Occasion Christmas
Prep Time 2 hours
Cook Time 10 minutes
Passive Time 4 hours

Charlotte Recipe Ingredients

For slices insystem:
For the Raspberry Puree recipe
For the Raspberry Bavarian Cream recipe
For the Ladyfingers recipe (in case you didn't bought them already!)
For topping the Charlotte

Charlotte Recipe Instructions

Getting the raspberry puree
  1. Wash the raspberries and remove stems and leaves
  2. Blend the raspberries, sugar and the lemon juice until pureed, sieve in a bowl, then set aside
Getting the Raspberry Bavarian cream
  1. Let the gelatin sheets soak in cold water for 10 minutes
  2. In a double bottomed pot heat about 2/3 from the puree until it's *slowly* bubbling in the center of the pot
  3. Take the gelatin sheets out of the cold water and add them into the bubbling raspberry puree and mix until dissolved
  4. Quickly add the sugar and again mix until dissolved
  5. Remove from heat and cool it down by placing the pot in cold running water or in an ice bath, *without* getting water or ice in the pot
  6. In the meantime whip the cream in a separate bowl and fold it in the puree pot
Getting the Ladyfingers
  1. Preheat the oven to 180 celsius degrees - or 350 fahrenheit degrees and grease two sheets of parchment paper
  2. Separate the eggs whites and yolks in separate bowls and whisk the egg whites until frothy
  3. Add the powdered sugar slowly and continue whisking until you get a *soft* meringue that is just starting to form peaks (if the meringue is too stiff the charlotte will be dry)
  4. Add the egg yolks and the vanilla extract folding gently
  5. Before fully mixing the egg yolks in sift the flour into the batter and continue folding gently until just combined
  6. Pipe the batter with a pastry bag on greased baking paper, forming 8-10 cm / 3-4 inches ladyfingers
  7. Dust the ladyfingers with plenty of powdered sugar and bake them in the oven for about 5 minutes
  8. Remove the ladyfingers from oven while they are still white (not golden, at least not dark) and still bounce back when pressed
Assembling the Charlotte
  1. Take you preferred springform pan (6 inches / 15 cm works best) and put a *very* thin layer of bavarian creme on its bottom, especially near the edges (this layer will hold the ladyfingers in place until you'll pour the rest of the bavarian cream)
  2. First - line up the vertical edges of the pan with ladyfingers, sticking them in upright position on the bavarian cream layer at the bottom
  3. Second - cover the bottom of the pan with *one layer* of ladyfingers; crack or cut them appropriately to fill all the spaces at the bottom of the pan and push them on the pan bottom; the small amount of bavarian cream will come up between these bottom ladyfingers - it is allright this way
  4. Pour in all the bavarian cream and level nicely with a spatula, then add the rest of the raspberry puree on top of the Charlotte
  5. Refrigerate the Charlotte for at least 4 hours
  6. Take the Charlotte out of the refrigerator, prepare the final plate or stand and open the springform spring *a little* but do not remove the wall belt yet
  7. Carefully drag the Charlotte with the wall belt from the springform base to the plate / stand; then remove the wall belt by completely open it and lifting it up over the Charlotte
  8. Check if the exterior ladyfingers are well fixed to the Charlotte; if in doubt use a decorative ribbon to hold them in place
Topping the Charlotte
  1. Cut the plums in half, remove the kernels, then cut the fruits in very thin slices and add them over the Charlotte (these "hidden" plum slices will add a nice taste variation in the also *very* sweet tasting Charlotte)
  2. Wash the raspberries and remove stems and leaves and add them on top of the Charlotte
  3. Right before serving dust the Charlotte with powdered sugar and add a couple of fresh mint leaves!

Charlotte Recipe Tips & Tricks


If you baked the ladyfingers using the quantities from this recipe then you will have more ladyfingers than needed - this is intentionally and it's ok (better to have more than less);
You can also put a layer of ladyfingers at the middle of the Charlotte: just pour half of the bavarian cream, then put a layer of ladyfingers then the rest of the cream.

Or buy the ladyfingers and skip about 1 hour of time!

Now, as variations, the charlotte can be made with almost any berries available; the berries can also be combined, but try to avoid serving raw or unsieved puree made of berries with seeds (like blackberries),
Also the tropical fruit make great variations, try mango - pineapple or orange - papaya

There are also chocolate charlotte recipes like this one very well explained here or even a great looking tiramisu tasting charlotte recipe over here.

Remember to always balance the taste: if tends to be too sweet add something sour (like the plums, in this recipe); otherwise, add something very sweet, eventually textured too (like caramelised nuts, or truffles!)

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