Description
Raspberry Charlotte Cake is an elegant no-bake dessert made with ladyfinger biscuits, a light raspberry cream filling, and fresh raspberries for a refreshing and delicate treat.
Ingredients
- 24 ladyfinger biscuits
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Raspberries for garnish (optional)
Instructions
- Line the bottom and sides of a springform pan with ladyfinger biscuits.
- In a saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat until raspberries break down.
- Strain mixture to remove seeds and let raspberry puree cool completely.
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until combined.
- Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
- Fold cooled raspberry puree into the cream mixture.
- Pour filling into the prepared pan and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Garnish with fresh raspberries before serving.
Notes
- Chill overnight for best texture.
- You can substitute raspberries with strawberries or mixed berries.
- Serve well chilled for clean slices.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired