If there’s one dessert you simply can’t resist, it’s the vanilla and raspberry charlotte cake. Light, fruity, elegant and above all delicious, it always makes an impression at the end of a meal. It features a vanilla Bavarian cream that is both creamy and airy, combined with fresh raspberries that bring a refreshing and pleasant tartness.
For the base, I chose homemade ladyfingers soft and perfect for this type of assembly. Of course, you can use store-bought biscuits, but if you want to create a ‘cartouchière’ (a band of ladyfingers piped side by side) and discs for the bottom, homemade is essential. Be careful not to confuse them with boudoirs, which are drier and better suited for soaked desserts like tiramisu.
Ladyfingers can be prepared in advance and frozen without any problem, which makes organizing your work easier. If you’re preparing for a French professional diploma, know that this recipe is excellent practice for mastering the basics.
This raspberry charlotte cake is ideal for festive occasions. It can be prepared ahead, keeps very well in the fridge, and is always a crowd pleaser.
If you enjoyed my strawberry charlotte cake (with egg-free mousse), you’ll love this raspberry version. And most importantly, don’t hesitate to vary the fruits according to the season mango, peach, blackberries, blueberries…
Table of Contents
Ingredients:
For a 22 cm (8.5 in) x 6 cm in height (2.5 in) charlotte cake
Ladyfingers
- 160 g (5.6 oz) egg whites (4 whites of 4 large eggs or 5 medium eggs)
- 80 g (2.8 oz)yolks (4 yolks of 4 large eggs or 5 medium eggs)
- 120 g (4.2 oz) powdered sugar
- 120 g (4.2 oz) all-purpose flour
- 50 g (1.8 oz) powdered sugar for dusting
Vanilla Bavarian Cream
- 125 ml ( 4.2 fl oz) whole milk
- 125 ml (4.2 fl oz) heavy cream (you can use only milk)
- 90 g (3 oz) egg yolks
- 100 g sugar (3.5 oz)
- 1 vanilla bean (plump)
- 300 ml (10 oz) cold heavy cream
- 3 and 1/2 gelatin sheets (7g / 0.2 oz)
Filling and Decoration
- 250 g (8.8 oz) fresh or frozen raspberries for the filling
- 300 g (10.5 oz) fresh raspberries for the topping
- A few sugar paste flowers (optional)
Syrup for soaking
- 95 g (3.3 oz) granulated sugar
- 75 ml (2.5 fl oz) water
- 1 sachet of vanilla sugar (0.35 oz)
Raspberry jelly topping (Optional)
This quantity is enough for two charlottes (this one and the strawberry charlotte, for example).
For a single charlotte, halve the quantities.
- 125 ml (4.2 fl oz) seedless raspberry coulis (store-bought or homemade: blend raspberries, strain, and measure the required amount)
- 30 g granulated sugar (1 oz)
- 1 and 1/4 gelatin sheets ( 2.5 g / 0.88 oz)
- 1 teaspoon lemon juice
Video Recipe
Preparation steps :
Ladyfingers
You can find the recipe with more pictures and the video in the ladyfingers article.
Make 2 strips of piped ladyfingers (“cartouchières”) for the sides, each measuring 35 cm by 7 cm (14 in by 3 in), and 2 circles 18 cm (7 in) in diameter for the base. (You can make them the day before.)
Draw two rectangles measuring 35 cm (14 in) by 7 cm (3 in) on a sheet of parchment paper.
Turn the sheet over onto a buttered baking tray, with the drawing facing down against the tray.
Place the egg whites in the bowl of a stand mixer and beat on medium speed.
Once they become foamy, add one-third of the sugar without stopping the mixer.
Slightly increase the speed.
When the egg whites begin to hold their shape but are not yet stiff, add half of the remaining sugar.
As they near stiff peaks, add the rest of the sugar to stabilize the meringue, then increase the speed to maximum.
Stop beating as soon as the meringue is firm, glossy, and forms stiff peaks (a bird’s beak shape).
Add the egg yolks and gently fold them in with a rubber spatula, being careful not to deflate the meringue.
Add the sifted flour all at once. Gently fold it in using a rubber spatula with a J-fold motion: run the spatula down the center of the bowl, scrape along the bottom, then lift the mixture up the side, rotating the bowl slightly with each fold. This ensures the flour is incorporated evenly without deflating the batter.
Do not whisk or stir vigorously. The mixture must remain light and airy. There’s no need to smooth it out completely.
Transfer the batter into a piping bag fitted with a 10 or 12 mm plain round tip.
Preheat the oven to 180°C (356°F) for convection heat or 200°C (392°F) for static heat.
Pipe the batter into sticks side by side to form a strip, spacing them slightly. Leave about 2 mm between each; they will naturally stick together as they expand during baking.
Also pipe two 18 cm (7 in) diameter discs for the base and inside of the charlotte.
Dust twice with a fine layer of powdered sugar, five minutes apart. You can skip this step if you prefer a smooth finish without a sugary crust.
Bake for 10 to 12 minutes.
Halfway through baking, quickly open the oven door to release steam, then close it immediately. This prevents the ladyfingers from collapsing or cracking.
The biscuits should be lightly golden to remain soft. (In the photo below, they are a bit more golden than recommended.)
Once out of the oven, carefully remove the biscuits from the parchment paper as soon as they are firm enough to avoid breaking. They should have a nice bead-like surface and be very soft. Allow to cool completely.
How to make this raspberry charlotte cake with vanilla mousse?
Prepare the soaking syrup
Combine water, sugar, and vanilla sugar in a saucepan. Heat over medium heat until the sugar is fully dissolved, then remove from heat immediately, avoid boiling to prevent evaporation.
Let the syrup cool before using.
Bavarian vanilla mousse
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk and cream.
Cover with plastic wrap and gently heat without boiling. Let it infuse for 30 minutes.
Once the milk has infused, soak the gelatin in plenty of very cold water for 15 minutes, ensuring it is fully submerged.
Meanwhile, whisk the egg yolks with the sugar until pale and creamy.
Bring the infused milk to a boil, then slowly pour it through a fine-mesh sieve over the whisked egg yolks, stirring constantly.
Remove the vanilla pods, pressing them firmly to extract any remaining seeds.
Mix everything, then pour the mixture back into the saucepan.
Heat over medium heat, stirring constantly with a rubber spatula, scraping all corners well to prevent the cream from sticking to the bottom.
Stir in figure-eight motions (or back and forth) without interruption until the cream coats the spatula. You’ll recognize the correct consistency when your finger leaves a trace when drawn across the spatula. If you use a thermometer, the temperature should not exceed 82 to 84°C (180 to 183°F).
Lift the saucepan off the heat twice during cooking, then return it to the heat, continuing to stir. This allows the cream to thicken gently without exceeding the recommended temperature. It will thus be silky and lump-free. By lifting the saucepan, you avoid quickly reaching 84°C (183°F).
⚠️ Warning: the cream must never boil. Above 84°C (183°F), the eggs will coagulate and the cream will be ruined.
Off the heat, add the squeezed gelatin and mix well. Strain the mixture through a fine-mesh sieve.
Let it cool, stirring regularly to prevent a skin from forming on the surface.
To speed up the cooling process, place the bowl in an ice bath. Do not let the cream set.
Whip the very cold heavy cream in the stand mixer, gradually increasing the speed. It will whip more easily this way.
Make sure to whip it to a soft consistency so you can easily incorporate it into the custard.
Once the custard is almost cool but still liquid, add three-quarters of it to the softly whipped cream.
Note: normally, whipped cream is folded into the custard, but I prefer to do it this way as it creates a smoother and more homogeneous mixture.
Gently fold the mixture from the bottom up using a spatula.
Then add the remaining custard in three portions, folding gently each time.
Use the Bavarian cream immediately before it sets.
Assembly :
I place an acetate strip in the adjustable cake ring, but it’s optional.
Adjust the bottom ladyfinger strips, place them in the mold, and trim off any excess. Adjust the sponge-cookie discs to fit inside the mold once the ladyfinger strips are in place.
Soak the sponge-cookie disc with cold syrup (you can use store-bought raspberry syrup).
Pour in half the vanilla Bavarian mousse.
Press the raspberries gently into the mousse.
Cover them with a thin layer of Bavarian cream.
Soak the second ladyfinger disc on the side that will touch the mousse, then carefully place it on top.
Gently press down on the biscuit to help it adhere, then pour the remaining vanilla Bavarian cream over the top.
Place the charlotte in the freezer until the day of serving, or just long enough for the mousse to set.
You can let it set in the refrigerator for at least 3 hours, or preferably overnight for the best results.
The Raspberry jelly topping
(To prepare once the charlotte is ready)
Soak the gelatin in plenty of cold water for 10 minutes (make sure the gelatin is fully covered).
Heat the raspberry coulis with the sugar and a few drops of lemon juice without boiling. It just needs to be hot enough to dissolve the sugar and melt the gelatin.
Add the well-drained gelatin and stir carefully. Strain the mixture through a fine sieve.
Let it cool slightly without letting it set before pouring over the charlotte.
Remove the charlotte from the refrigerator or freezer.
Carefully unmold it, then coat the top with the raspberry coulis.
If you don’t intend to decorate the top with fresh raspberries, avoid spreading the coulis with a spoon. Instead, pour it in the center and gently tilt the charlotte to spread it evenly. This will create a smooth, flawless finish.
Decorate with fresh raspberries according to your taste.
Carefully remove the acetate strip, then add a ribbon around the charlotte for an elegant touch.
I filled some raspberries with coulis before placing them on top for a nice finish.
You can leave the center empty or fill it entirely with raspberries, depending on the look you want to achieve.
I also added a few sugar paste flowers and chamomile flowers. Decorate as you like. Let your creativity shine!
If you have frozen the charlotte, let it thaw in the refrigerator for about 6 hours before serving.
I hope you enjoy this vanilla raspberry charlotte recipe and that it inspires you to try making it yourself!
Other raspberry recipes you might try
Vanilla and raspberry charlotte cake (vanilla bavarian mousse)
INGREDIENTS
- For a 22 cm 8.5 in x 6 cm in height (2.5 in) charlotte cake
Ladyfingers
- 160 g egg whites (4 whites of 4 large eggs or 5 medium eggs)
- 80 g yolks (4 yolks of 4 large eggs or 5 medium eggs)
- 120 g powdered sugar
- 120 g all-purpose flour
- 50 g powdered sugar for dusting
Vanilla Bavarian Cream
- 125 ml whole milk
- 125 ml heavy cream (you can use only milk)
- 90 g egg yolks
- 100 g granulated sugar
- 1 vanilla bean plump
- 300 ml cold heavy cream
- 3 and 1/2 gelatin sheets 7g / 0.2 oz
Filling and Decoration
- 250 g fresh or frozen raspberries for the filling
- 300 g fresh raspberries for the topping
- A few sugar paste flowers optional
Syrup for soaking
- 95 g granulated sugar
- 75 ml water
- 1 sachet of vanilla sugar 0.35 oz
Raspberry jelly topping (Optional)
- This quantity is enough for two charlottes. This one and the strawberry charlotte, for example. For a single charlotte, halve the quantities.
- 125 ml seedless raspberry coulis (store-bought or homemade: blend raspberries, strain, and measure the required amount)
- 30 g granulated sugar
- 1 and 1/4 gelatin sheets 2.5 g / 0.88 oz
- 1 teaspoon lemon juice
PREPARATION
Ladyfingers
- Make 2 strips of piped ladyfingers ("cartouchières") for the sides, each measuring 35 cm by 7 cm (14 in by 3 in), and 2 circles 18 cm (7 in) in diameter for the base. (You can make them the day before.)
- Draw two rectangles measuring 35 cm (14 in) by 7 cm (3 in) on a sheet of parchment paper.
- Turn the sheet over onto a buttered baking tray, with the drawing facing down against the tray.
- Place the egg whites in the bowl of a stand mixer and beat on medium speed.
- Once they become foamy, add one-third of the sugar without stopping the mixer. Slightly increase the speed.
- When the egg whites begin to hold their shape but are not yet stiff, add half of the remaining sugar.
- As they near stiff peaks, add the rest of the sugar to stabilize the meringue, then increase the speed to maximum.
- Stop beating as soon as the meringue is firm, glossy, and forms stiff peaks (a bird’s beak shape).
- Add the egg yolks and gently fold them in with a rubber spatula, being careful not to deflate the meringue.
- Add the sifted flour all at once. Gently fold it in using a rubber spatula with a J-fold motion: run the spatula down the center of the bowl, scrape along the bottom, then lift the mixture up the side, rotating the bowl slightly with each fold. This ensures the flour is incorporated evenly without deflating the batter.
- Do not whisk or stir vigorously. The mixture must remain light and airy. There’s no need to smooth it out completely.
- Transfer the batter into a piping bag fitted with a 10 or 12 mm plain round tip.
- Preheat the oven to 180°C (356°F) for convection heat or 200°C (392°F) for static heat.
- Pipe the batter into sticks side by side to form a strip, spacing them slightly. Leave about 2 mm between each; they will naturally stick together as they expand during baking.
- Also pipe two 18 cm (7 in) diameter discs for the base and inside of the charlotte.
- Dust twice with a fine layer of powdered sugar, five minutes apart. You can skip this step if you prefer a smooth finish without a sugary crust.
- Bake for 10 to 12 minutes.
- Halfway through baking, quickly open the oven door to release steam, then close it immediately. This prevents the ladyfingers from collapsing or cracking.
- The biscuits should be lightly golden to remain soft. (In the photo below, they are a bit more golden than recommended.)
- Once out of the oven, carefully remove the biscuits from the parchment paper as soon as they are firm enough to avoid breaking. They should have a nice bead-like surface and be very soft. Allow to cool completely.
- How to make this raspberry charlotte cake with vanilla mousse?
Prepare the soaking syrup
- Combine water, sugar, and vanilla sugar in a saucepan. Heat over medium heat until the sugar is fully dissolved, then remove from heat immediately, avoid boiling to prevent evaporation.
- Let the syrup cool before using.
Bavarian vanilla mousse
- Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk and cream.
- Cover with plastic wrap and gently heat without boiling. Let it infuse for 30 minutes.
- Once the milk has infused, soak the gelatin in plenty of very cold water for 15 minutes, ensuring it is fully submerged.
- Meanwhile, whisk the egg yolks with the sugar until pale and creamy.
- Bring the infused milk to a boil, then slowly pour it through a fine-mesh sieve over the whisked egg yolks, stirring constantly.
- Remove the vanilla pods, pressing them firmly to extract any remaining seeds.
- Mix everything, then pour the mixture back into the saucepan.
- Heat over medium heat, stirring constantly with a rubber spatula, scraping all corners well to prevent the cream from sticking to the bottom.
- Stir in figure-eight motions (or back and forth) without interruption until the cream coats the spatula. You'll recognize the correct consistency when your finger leaves a trace when drawn across the spatula. If you use a thermometer, the temperature should not exceed 82 to 84°C (180 to 183°F).
- Lift the saucepan off the heat twice during cooking, then return it to the heat, continuing to stir. This allows the cream to thicken gently without exceeding the recommended temperature. It will thus be silky and lump-free. By lifting the saucepan, you avoid quickly reaching 84°C (183°F).
- ⚠️ Warning: the cream must never boil. Above 84°C (183°F), the eggs will coagulate and the cream will be ruined.
- Off the heat, add the squeezed gelatin and mix well. Strain the mixture through a fine-mesh sieve.
- Let it cool, stirring regularly to prevent a skin from forming on the surface.
- To speed up the cooling process, place the bowl in an ice bath. Do not let the cream set.
- Whip the very cold heavy cream in the stand mixer, gradually increasing the speed. It will whip more easily this way.
- Make sure to whip it to a soft consistency so you can easily incorporate it into the custard.
- Once the custard is almost cool but still liquid, add three-quarters of it to the softly whipped cream.
- Note: normally, whipped cream is folded into the custard, but I prefer to do it this way as it creates a smoother and more homogeneous mixture.
- Gently fold the mixture from the bottom up using a spatula.
- Then add the remaining custard in three portions, folding gently each time.
- Use the Bavarian cream immediately before it sets.
Assembly :
- I place an acetate strip in the adjustable cake ring, but it’s optional.
- Adjust the bottom ladyfinger strips, place them in the mold, and trim off any excess. Adjust the sponge-cookie discs to fit inside the mold once the ladyfinger strips are in place.
- Soak the sponge-cookie disc with cold syrup (you can use store-bought raspberry syrup).
- Pour in half the vanilla Bavarian mousse.
- Press the raspberries gently into the mousse. Cover them with a thin layer of Bavarian cream.
- Soak the second ladyfinger disc on the side that will touch the mousse, then carefully place it on top.
- Gently press down on the biscuit to help it adhere, then pour the remaining vanilla Bavarian cream over the top.
- Place the charlotte in the freezer until the day of serving, or just long enough for the mousse to set.
- You can let it set in the refrigerator for at least 3 hours, or preferably overnight for the best results.
The Raspberry jelly topping
- (To prepare once the charlotte is ready)
- Soak the gelatin in plenty of cold water for 10 minutes (make sure the gelatin is fully covered).
- Heat the raspberry coulis with the sugar and a few drops of lemon juice without boiling. It just needs to be hot enough to dissolve the sugar and melt the gelatin.
- Add the well-drained gelatin and stir carefully. Strain the mixture through a fine sieve.
- Let it cool slightly without letting it set before pouring over the charlotte.
- Remove the charlotte from the refrigerator or freezer.
- Carefully unmold it, then coat the top with the raspberry coulis.
- If you don’t intend to decorate the top with fresh raspberries, avoid spreading the coulis with a spoon. Instead, pour it in the center and gently tilt the charlotte to spread it evenly. This will create a smooth, flawless finish.
- Decorate with fresh raspberries according to your taste.
- Carefully remove the acetate strip, then add a ribbon around the charlotte for an elegant touch.
- I filled some raspberries with coulis before placing them on top for a nice finish.
- You can leave the center empty or fill it entirely with raspberries, depending on the look you want to achieve.
- I also added a few sugar paste flowers and chamomile flowers. Decorate as you like. Let your creativity shine!
- If you have frozen the charlotte, let it thaw in the refrigerator for about 6 hours before serving.
- I hope you enjoy this vanilla raspberry charlotte recipe and that it inspires you to try making it yourself!
Thank you for visiting my blog and for your comments.