Delightful Raspberry Charlotte

The Raspberry Charlotte is a delightful French dessert that has been a favorite among dessert lovers for decades. Originating from the classic Charlotte cake, this dessert has evolved into a more modern and sophisticated version. It’s made with a crispy ladyfinger crust, a creamy mascarpone filling, and a tangy raspberry topping that creates the perfect balance of flavors. The dessert is easy to make and looks stunning on any table, making it the ideal choice for any special occasion. So, why not try this recipe and impress your guests with a dessert they won’t forget!
5 from 1 vote

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Course Dessert Recipes, French Kitchen
Cuisine French
Servings 6 servings
Calories 550 kcal


  • 200g Ladyfingers
  • 250g Fresh Raspberries
  • 500g Mascarpone Cheese
  • 300ml Heavy Cream
  • 100g Granulated Sugar
  • 3 Gelatin Sheets
  • 1 Lemon
  • 1 tsp Vanilla Extract
  • 1/4 cup Water


  • Begin by lining a 6-inch cake pan with parchment paper.
  • Next, take your ladyfingers and line them up vertically against the edges of the pan. Make sure to line the bottom of the pan as well.
  • Take your raspberries and place them in a blender. Blend until smooth.
  • In a large mixing bowl, add the mascarpone cheese, heavy cream, and granulated sugar. Mix until smooth and creamy.
  • Zest the lemon and add it to the bowl along with the vanilla extract.
  • Soak the gelatin sheets in a bowl of cold water for 5 minutes.
  • In a small saucepan, add the water and heat on medium heat. Squeeze any excess water from the gelatin sheets and add them to the saucepan. Whisk until the gelatin dissolves.
  • Take the gelatin mixture and pour it into the mascarpone mixture. Mix well.
  • Take half of the raspberry puree and mix it into the mascarpone mixture.
  • Pour the mascarpone mixture into the prepared cake pan. Spread it evenly and tap the pan lightly to remove any air bubbles.
  • Place the cake in the refrigerator and chill for at least 3 hours, or until set.
  • Once set, remove the cake from the refrigerator and take off the parchment paper.
  • Take the remaining raspberry puree and spread it over the top of the cake.
  • Garnish with fresh raspberries and serve chilled.


  • When folding the whipped cream into the raspberry sauce, make sure to be gentle so that the cream doesn’t lose its airy texture.
  • Be sure to use a 6-inch springform pan for this recipe. If you use a larger pan, the ladyfingers may not stand up properly, and the raspberry cream mixture may not fill the pan adequately.
  • When lining the pan with ladyfingers, you may need to trim them slightly to make them fit snugly against the sides of the pan.

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One Comment

  1. 5 stars
    The combination of the sweet raspberry filling and the light, airy ladyfingers was absolutely delicious. I was a bit intimidated by the recipe at first, but the instructions were very clear and easy to follow. I also appreciated that the recipe didn’t require too many ingredients – everything was easy to find at my local grocery store. The finished dessert looked impressive and tasted even better. I would definitely recommend this recipe to anyone looking for a fancy and delicious dessert to serve at a special occasion!

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