Charlotte aux Framboises - a quick & easy, delicious Dessert!

Charlotte aux Framboises - a quick & easy, delicious Dessert!

Charlotte aux Framboises - dessert recipe (contains Dairy):

Prep time: 

30 minutes + in the fridge, overnight

6 servings

Ingredients:

500 ml whipping cream

1 tbsp icing sugar

2 tbsp Cointreau or Kirsch (optional)

400g frozen raspberries

70g sugar

20 ladyfingers or even better, “Biscuits Roses de Reims”

Instructions:

Pour 400g frozen raspberries in a large bowl and sprinkle them with 70g sugar, 

letting them thaw for 30 minutes at room temperature. Set aside 20 raspberries on a paper towel.

Meanwhile, line a deep, round mould with cling wrap.

In a separate bowl, whisk whipping cream, icing sugar and 1 tbsp liquor together; 

whip the mix into Chantilly (the cream has to be thick enough that you can sculpt it with a spoon.)

Mix juice from the thawed raspberries with 1 tbsp liquor and pour in a large plate.

Quickly dip ladyfingers in the raspberry sirup, 1-2 seconds on each side. 

Line the bottom and sides of the mould with a single layer of soaked ladyfingers. 

They should touch each other without being squished. 

Cut remaining pieces, accordingly to fill the gaps, as needed.

Delicately incorporate thawed raspberries into the Chantilly cream; using a large spoon, pour this mix

over the ladyfingers, making sure to fill any gaps with cream, all the way to the top of the mould; 

cover with a layer of cling wrap and place in fridge overnight.

For serving, remove top layer of cling wrap and place serving plate on top, then turn upside down. 

Remove mould, decorate with the 20 remaining raspberries and icing sugar. Serve immediately. 

Tips / substitutes:

1. You can use strawberries instead of raspberries;

2. If you don't like the texture of whole raspberries, mash them into a puree and drain the juice through a cloth, then add it to the cream with icing sugar and liquor, before whipping it into Chantilly. You will get a pink, raspberry-flavored Chantilly!

3. If you forgot to make the recipe the day before, you can speed up the process by placing the cake in the freezer for a few hours, but be careful to not actually freeze the cream!

4. You can cut the sugar by 50% or 75%, it's still tasty. We have not been successful in finding a dairy-free option, but let us know in the comments if you do!

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