Description
Berry Charlottes are delicate no-bake desserts made by lining a mold with ladyfinger biscuits and filling it with a whipped berry mousse or cream. Topped with fresh berries and chilled to perfection, they’re stunning, refreshing, and surprisingly simple to make.
Ingredients
Units
Scale
- For the Outer Layer:
- 18–20 ladyfingers (store-bought or homemade)
- Optional: 2-3 tablespoons berry juice or light syrup for softening
- For the Berry Mousse Filling:
- 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
- 1–2 tablespoons sugar (or honey)
- 1 teaspoon lemon juice
- 1 cup heavy cream or whipped topping
- 1/2 cup Greek yogurt or mascarpone
- 1 teaspoon vanilla extract
- 1 tablespoon powdered gelatin (or agar-agar for vegetarian option)
- 2 tablespoons cold water
- Topping:
- Extra fresh berries
- Mint leaves
- Powdered sugar (optional)
Instructions
- Prepare the Filling Base:
- Cook berries, sugar, and lemon juice in a saucepan for 5–7 minutes. Blend into a purée and strain (optional). Let cool.
- Bloom Gelatin:
- Sprinkle gelatin over cold water. Let sit 5 minutes, then warm until dissolved. Stir into cooled berry purée.
- Whip the Cream:
- Beat heavy cream until soft peaks form. Gently fold in Greek yogurt, vanilla, and berry mixture until fully combined.
- Assemble Charlottes:
- Line a 4–6 serving mold (or individual ramekins) with ladyfingers, trimming to fit if needed. Brush lightly with berry juice or syrup if desired.
- Fill & Chill:
- Spoon the mousse filling into the mold. Cover and chill for 4–6 hours, or overnight until set.
- Garnish & Serve:
- Unmold carefully, top with fresh berries and mint, and dust with powdered sugar if desired.
Notes
- For mini Charlottes, use ring molds or ramekins.
- Use store-bought berry jam thinned with water in place of purée for a shortcut.
- Can be made dairy-free using whipped coconut cream.
Nutrition
- Calories: 280 kcal
- Sugar: 16g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
