Charlotte Russe With Raspberries Recipe

This Charlotte Russe With Raspberries is an elegant and classic dessert, which is made with a rich chocolate custard and fresh raspberries. It’s a restaurant-quality dish that’s perfect for a special occasion, ready in about 1 hour and 30 minutes, plus chilling time.

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Charlotte Russe With Raspberries Ingredients

A sophisticated combination for a stunning, no-bake dessert.

• 2 (1/4-ounce) packets unflavored gelatin
• 3 tablespoons cool water
• 4 ounces dark chocolate, finely chopped
• 2 1/2 cups whole milk, warmed
• 8 large egg yolks
• 1/2 cup granulated sugar
• 1/8 teaspoon fine sea salt
• 1 tablespoon plus 1 teaspoon vanilla extract
• 18-20 ladyfingers (about 12 ounces)
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 2 cups raspberries
• 1 tablespoon orange-flavored liqueur (like Grand Marnier)

How To Make Charlotte Russe With Raspberries

A step-by-step guide to this beautiful and impressive classic dessert.

1. Bloom Gelatin and Melt Chocolate: Sprinkle the gelatin over 3 tablespoons of cool water in a small bowl and let it stand for 5 minutes to soften, or “bloom.” Meanwhile, melt the finely chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove the bowl from the heat and slowly whisk in the warm milk. Keep this mixture warm.
2. Make the Chocolate Custard: In a separate large heatproof bowl, whisk together the egg yolks, granulated sugar, salt, and 1 tablespoon of vanilla. Place this bowl over the pot of hot water and cook, stirring constantly with a spatula, for 3 to 5 minutes, until the mixture is smooth and slightly thickened like a custard.
3. Combine Custard: Slowly stir the warm chocolate-milk mixture into the egg yolk custard. Continue to cook over the simmering water, stirring, until it’s thick enough to coat the back of a spoon.
4. Add Gelatin and Chill: Remove the bowl from the heat and whisk in the softened gelatin mixture until it’s completely dissolved and smooth. Transfer the custard to a clean bowl, cover, and refrigerate for about 1 hour, until it just begins to set around the edges (like a loose pudding).
5. Assemble the Charlotte: While the custard chills, line the vertical walls of an 8-inch springform pan with the ladyfingers, standing them up side-by-side to create a “fence.” Trim the bottoms if needed so they stand flat and even.
6. Fold in Whipped Cream: In a separate large bowl, beat the heavy cream with an electric mixer until it holds soft peaks. Sift 1 tablespoon of confectioners’ sugar on top, add the remaining 1 teaspoon of vanilla, and gently fold it in. Gently fold this whipped cream into the chilled chocolate custard until the mixture is smooth and evenly lightened.
7. Fill and Chill: Carefully pour the chocolate cream mixture (mousse) into the center of the ladyfinger-lined pan. Refrigerate until the filling is completely set, at least 3 hours or overnight.
8. Garnish and Serve: When ready to serve, carefully remove the sides of the springform pan. Transfer the dessert to a serving platter. In a small bowl, gently toss the fresh raspberries with the orange liqueur and the remaining 1 tablespoon of confectioners’ sugar. Arrange the glossy raspberries on top of the cake.

Recipe Tips

• How do I make a smooth, non-scrambled custard? The key is to “temper” the eggs. When adding the hot chocolate-milk mixture to the egg yolks (Step 3), add it very slowly at first, whisking constantly. This gently raises the temperature of the yolks. If you add it too fast, the yolks will scramble.
• How do I get a light, fluffy filling? You must let the custard chill (Step 4) until it’s cool and just starting to set. If you fold the whipped cream (Step 6) into hot custard, the cream will melt, and the filling will be dense and runny instead of a light mousse.
• How do I get the Charlotte out of the pan? A springform pan is essential. To get a clean release, run a thin knife, dipped in hot water and wiped dry, between the ladyfingers and the inside of the pan before you unlatch the springform ring.
• Can I use a different kind of chocolate? Yes, but dark chocolate (60-70%) is recommended. Its slight bitterness balances the sweetness of the sugar and ladyfingers. Using milk chocolate will result in a much sweeter, less intensely chocolatey dessert.

What To Serve With Charlotte Russe

This is an elegant, all-in-one dessert that needs very little accompaniment.

• A hot, strong espresso or black coffee
• A small glass of the same orange liqueur (Grand Marnier) or a raspberry liqueur (Chambord)
• A few fresh mint leaves for color

How To Store Charlotte Russe

• Refrigerate: This dessert must be stored in the refrigerator due to the egg yolks, milk, and cream. Cover it loosely with plastic wrap or store it in a tall cake carrier. It is best eaten within 2-3 days, as the ladyfingers will continue to soften.
• Freeze: Freezing is not recommended. The gelatin-based custard will become watery and grainy when thawed.

Charlotte Russe With Raspberries Nutrition Facts

(Per serving, assuming 12 slices)

• Calories: ~450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 200mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 32g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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