Go Back

Raspberry Charlotte in a Glass

A light and indulgent dessert, Raspberry Charlotte in a Glass combines layers of ladyfingers, raspberry mousse, and fresh raspberries, perfect for sharing and making memories.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the raspberry mousse
  • 150 g raspberries Use ripe, fragrant raspberries for the best flavor.
  • 20 g sugar
  • 2 sheets gelatin Hydrate in cold water for 5 minutes before use.
  • 20 cl whole fluid cream Chill the mixing bowl for firmer whipped cream.
  • 30 g icing sugar Add to whipped cream at the end.
  • 100 g sugar For syrup preparation.
  • 30 cl water For syrup preparation.
  • 100 g raspberries For garnish.
  • 16 pieces ladyfingers

Method
 

Preparation
  1. Prepare the syrup by combining water and sugar in a saucepan. Heat until sugar dissolves, then let cool.
  2. For the raspberry puree, heat raspberries with 20 g sugar, mash, and strain if desired. Cool slightly.
  3. Hydrate gelatin in cold water for 5 minutes; then wring out.
  4. Mix the softened gelatin into the warm raspberry puree until dissolved; let it cool to room temperature.
  5. Whip the cream in a cold bowl until firm, adding icing sugar at the end.
  6. Gently fold the raspberry puree into the whipped cream.
Assembly
  1. Assemble verrines by layering dipped ladyfingers, raspberry mousse, and fresh raspberries. Repeat and finish with mousse.
  2. Chill in the refrigerator for at least 2 hours to set.
  3. Before serving, decorate with fresh raspberries, icing sugar, mint leaves, and biscuit crumbs.

Notes

Keep your Charlottes covered in the refrigerator for up to 2 days. The mousse will soften over time. For firmer texture, add one more gelatin sheet.