This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This no-bake Raspberry Charlotte will make you melt with pleasure! Just imagine layers of soft biscuits, creamy mousse, and bursting fresh raspberries... In short, it's the perfect indulgent summer dessert to keep cool during those hot summer days, and all without any hassle.
💙 Why you'll love it
- It's a no-bake delight: Who wants to use their oven in the scorching summer heat? It's perfect for a refreshing summer treat.
- No gelatin here: You won't find any gelatin in this recipe, unlike many Charlotte recipes.
- It's super easy to make, even for beginners: Simply dip the biscuits in syrup, layer them in the mold, add the whipped cream, fresh fruit, and let it chill in the fridge.
☀️Other no bake desserts
You'll need the following ingredients to make these raspberry Charlotte cake. You can find the quantities in the recipe card below.
- Fresh raspberries: Enjoy them from June to August! Opt for ripe, juicy, and fragrant raspberries.
- Raspberry coulis: You can make it yourself or buy it pre-made.
- Heavy cream
- Mascarpone: This typically Italian cheese tastes more like cream than cheese. It's one of the main ingredients of Charlottes!
- Powdered sugar: It blends better with mascarpone cream than granulated sugar.
- Lime zest and rosewater (optional) to lightly flavor the Charlotte.
- Ladyfingers: These soft biscuits are the foundation of Charlottes, so don't confuse them with firmer, less fluffy ladyfingers.
As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly.
But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
🥰 Chef's Tips
- Whip the cream until it's nice and firm to prevent the coulis from seeping between the ladyfingers and raspberries.
- If you make your own raspberry coulis and it involves cooking the raspberries, let it come to room temperature before using it.
- Respect the chilling time in the fridge; it's a bit lengthy, but it allows the flavors to meld, the Charlotte to firm up, and for clean slicing.
- When unmolding, handle with care. If you find the Raspberry Charlotte a bit stubborn to release, run a warm knife along the sides of the mold to ease unmolding.
💡 Frequently Asked Questions
Yes, you can prepare it in advance as it keeps well in the fridge for up to 4 days.
I recommend using fresh raspberries as frozen ones tend to release excess water.
Absolutely! Blueberries, strawberries, blackberries, rhubarb, or even mango would work well.
This Raspberry Charlotte will keep well in the fridge for up to 4 days in an airtight container.
😋 More delicious fruit-based desserts
If you make this French raspberry Charlotte cake, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
French raspberry Charlotte cake
- 1.7 lbs fresh raspberries (770g)
- ½ cup raspberry coulis (100ml)
- 1 cup heavy cream (250g)
- ½ cup mascarpone cheese (120g)
- ½ cup powdered sugar (50g)
- 1 small lime
- 1 tablespoon rosewater
- 20 ladyfingers
- ¼ cup water (65ml)
- 1 tablespoon raspberry syrup
- In a shallow bowl, mix together the water and raspberry syrup. Quickly dip your ladyfingers in this mixture, then stand them up in a springform pan, with the rounded side facing outward. Also, place a few biscuits in the bottom of the pan.
- In a chilled bowl, using an electric mixer, whip the heavy cream and mascarpone until it becomes a nice, firm whipped cream. Add the powdered sugar, lime zest, and rosewater, and give it one final mix to blend everything together.
- Start by placing half of the whipped cream in the pan, creating a slight hollow in the center. Add half of the raspberry coulis and about fifteen fresh raspberries. Create a second layer with the remaining biscuits, whipped cream, and raspberry coulis (making sure to repeat the hollow in the whipped cream to keep the coulis in place). Cover the pan and refrigerate for at least 6 hours.
- When ready to serve, remove gently the Charlotte from the pan, add the remaining fresh raspberries on top, and sprinkle with powdered sugar and lime zest for decoration.
- My best tip - As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Storage - This Raspberry Charlotte will keep well in the fridge for up to 4 days in an airtight container.