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Raspberry Charlotte

  • Yield: 1 charlotte
  • Prep Time: 20min
  • Wait Time: 1h
  • Total Time: 1h20min
Raspberry Charlotte

Ingredients

Frozen Raspberries500g
Fromage Blanc / Greek Yoghurt500g
Boudoir / Ladyfinger Biscuitapprox. 30 large

Instructions

  1. Before starting, defrost the frozen raspberries and drain out any excess liquid. Alternatively, use fresh raspberries.
  2. Find a cylindrical dish suitable for molding the charlotte, such as a deep round glass dish.
  3. Arrange the ladyfinger biscuits vertically around the sides of the dish, ensuring they are tightly packed with the sugar-coated side facing outwards.
  4. Place biscuits on the bottom of the dish, facing down, cutting some to fit if necessary to cover the entire bottom.
  5. Spoon a layer of greek yogurt (or fromage blanc) into the dish, followed by a layer of raspberries, and another layer of yogurt.
  6. Add a second layer of biscuits, cutting to fit if needed, then repeat the layers of yogurt and raspberries.
  7. Continue layering until the dish is filled, finishing with a layer of biscuits to seal.
  8. Cover the dish with a plate or lid and refrigerate for at least 1 hour. Ideally the lid should press down on the charlotte. This helps the charlotte maintain its shape when unmolded.
  9. After chilling, carefully invert the charlotte onto a plate.
  10. Enjoy!
Tip!

Adjust the amount of biscuits and layers based on the size of your dish.

For added sweetness, consider sprinkling sugar over the yogurt or raspberries before assembling. You can also dip the biscuits in simple syrup or juice before assembling, to make the charlotte more moist.

Experiment with different fillings like canned pears, canned pineapple, or other berries.