Raspberry Charlotte

Victoria Cherniag Ruiz
This delicious dessert looks spectacular. The raspberry mousse is surrounded by ladyfingers tied with a bow.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 20 ladyfingers, (each 10 cm long and 2 cm wide)
  • 3 cups raspberries
  • 2 cups strawberries
  • 1/2 cups sugar
  • 2 1/4 teaspoons unflavored powdered gelatin
  • 1/4 cups water, boiling
  • 3 egg yolks, whipped with a fork
  • 1/3 cups water, cold
  • 1/2 cups raspberry liqueur, (raspberry brandy)
  • 1 cup whipping cream, (lyncott)
  • 1/2 teaspoons vanilla essence
  • strawberries, and raspberry, to taste (for decoration)
Preparation
1h 40 mins
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  • Grease a 1.5-liter charlotte mold (or a large souffle mold 10 cm high on the sides).
  • Cut wax paper into a round shape to cover the entire circle of the mold. Cut another piece 10 cm wide to cover the sides of the mold.
  • Place the ladyfingers in a pyrex and cover with some of the raspberry liqueur. Arrange the ladyfingers around the mold.
  • Reserve 1/3 cup of raspberries for decoration.
  • In a food processor, blend the remaining raspberries and strawberries (previously cleaned and stemmed). Pass through a strainer, pushing with a spoon to extract all the liquid.
  • Add 1/2 cup of sugar to the liquid and the rest of the framboise. Measure 1 cup of the reserved liquid until serving.
  • In a small bowl, mix the gelatin with boiling water until dissolved. Let it cool to room temperature and add to the raspberry puree.
  • Place the egg yolks in a bowl. In a pot over high heat, mix 3 tablespoons of sugar with cold water. Wait for it to boil until the sugar dissolves, 1-2 minutes. Gradually mix the syrup created with the egg yolks, whisking constantly.
  • Place the bowl of yolks over a double boiler and keep stirring constantly for 3-5 minutes (do not let it boil). Once it turns a pale color, let it cool (ideally over a bowl of ice).
  • In another bowl with an electric mixer at medium-high speed, whip the cream until peaks form. Set aside.
  • Add the yolk mixture and vanilla extract to the puree. Fold in the whipped cream gently to avoid deflating.
  • Pour the mixture over the mold with the ladyfingers around.
  • Cover the mold with plastic wrap and refrigerate for at least 5 hours or overnight.
  • When ready to serve, remove the plastic wrap and invert the mold onto a plate. Carefully remove the wax paper.
  • Dust everything with powdered sugar and top with the reserved puree. Decorate with raspberries and strawberries to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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