Description
These Berry Charlottes are elegant, light, and bursting with vibrant berry flavor. Crisp ladyfingers surround a creamy berry mousse filling to create a charming, bakery-style dessert that looks impressive yet is simple to assemble.
Ingredients
Scale
For the Base & Structure
- 24–30 ladyfinger cookies
- ½ cup berry juice or simple syrup (for brushing)
For the Berry Filling
- 1 ½ cups mixed berries (strawberries, raspberries, blueberries)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 tbsp powdered sugar
For Garnish (Optional)
- Fresh berries
- Mint leaves
- Powdered sugar dusting
Instructions
1. Prepare the Berry Mixture
- Blend berries, sugar, and lemon juice until smooth.
- Strain if you prefer a smoother texture.
- Stir in vanilla extract.
2. Whip the Cream
- Beat heavy cream with powdered sugar until soft peaks form.
3. Make the Filling
- Gently fold berry mixture into whipped cream until fully combined and fluffy.
4. Assemble the Charlottes
- Lightly brush ladyfingers with berry juice or syrup.
- Line small molds, ramekins, or cups with the cookies standing upright.
- Spoon in berry filling and smooth the top.
5. Chill
- Refrigerate for 3–4 hours until set.
6. Serve
- Garnish with fresh berries, mint, or powdered sugar before serving.
Notes
- Use single-serve molds or make one large charlotte cake.
- Swap berries depending on season or preference.
- Add a thin sponge cake base for extra structure.
- Prep Time: PT20M
- Category: Dessert
- Method: Chilled / Assembled
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 mini charlotte
- Calories: 260 Kcal
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Protein: 3g