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Recipe of Carlota of Raspberry

Carlota of Raspberry

1h 40 mins
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This delicious dessert is spectacular. The raspberry mousse is surrounded by soletas moored with a bow.


6 portions
  • 20 lady fingers biscuit, (each 10 cm long and 2 cm wide)
  • 3 cups raspberry
  • 2 cups strawberry
  • 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, cool
  • 1/2 cups raspberry liqueur, (raspberry brandy)
  • 1 cup whipping cream, (lyncott)
  • 1/2 teaspoons vanilla extract
  • strawberries, and raspberry, to taste (to decorate)


Grease a 1.5 liter mold for carlota (or a large souffle mold 10 cm high on the sides).
Cut waxed 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.
Put the soletas in a pyrex and cover with a little of the raspberry liqueur. Place the soletas around the mold.
Reserve 1/3 cup of raspberries to decorate.
In a food processor, mix the rest of the raspberries and strawberries (previously clean and without stems). Go through a strainer pushing with a spoon to get all the liquid.
Add 1/2 cup of sugar to the liquid and the rest of the framboise. Measure 1 cup of reserved until served.
In a small container, mix gelatin with boiling water to dissolve. Allow it to cool to room temperature and add to the puree of raspberries.
Put the egg yolks in a bowl. In a saucepan over high heat, mix 3 tablespoons of sugar with cold water. Wait for it to boil until the sugar dissolves, 1-2 minutes. Slowly mix the syrup created with the egg yolks, beating constantly.
Put the bowl of the yolks over a bain-marie and keep moving constantly for 3-5 minutes (do not let it boil). Once it turns a pale color, let it cool (ideally on a bowl with ice).
In another bowl with an electric mixer at medium-high speed beat cream until peaks form. Reserve.
Add the yolk mixture, and the vanilla extract to the puree. Add the whipped cream with enveloping movements so it does not come down.
Put the mixture on top of the mold with the soletas around.
Cover the mold with plastic wrap and refrigerate for at least 5 hours or overnight.
When it is going to be served, remove the plastic paper and invert the mold on a plate. Remove the wax paper carefully.
Sprinkle everything with icing sugar and put reserved puree on top. Garnish with raspberries and strawberries to taste.


It can be wrapped with a big bow.


You can use any other mousse recipe to prepare this dessert.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (17)
Maria Mercedes Gonzalez Montejo
17/05/2017 22:55:40
Riquisimo la Carlota,para mí es un pastel especial
Angel Gustavo Cruz Martin
09/02/2016 20:28:00
Las puedes conseguir en Chapur. Son de la marca Mcma. 
Angel Gustavo Cruz Martin
09/02/2016 19:32:08
Soletiilas, dedos de novia, dedos de dama(lady fingers), lenguas de gato, vainillas y hay mas nombres pero no recuerdo bien, igual y las puedes hacer tu mismo y te salen mas y a bajo costo. Suerte y saludos.
Angel Gustavo Cruz Martin
09/02/2016 09:43:54
A través de Android Me pueden proporcionar más nombres de las soletas? En Mérida Yucatan, nadie las conoce :(
Rosario Monroy Gómez
20/05/2014 12:30:29
Las venden en City Market.
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