Light, fresh, and bursting with bright raspberry flavor, this Raspberry Charlotte Russe is the perfect dessert for your Spring table. Tender ladyfingers are brushed with orange liqueur, and then filled with a fresh raspberry cream, chilled, and then topped with more fresh berries before serving.
Raspberry Charlotte Russe
- Servings: 1 slice
- Yield: 12
- 1½ (3 oz.) packages soft ladyfingers
- ¼ cup orange liqueur
- ⅔ cup water
- 2 (6 oz.) clamshell packages of raspberries, divided (some for Charlotte, some for topping)
- 2 envelopes unflavored gelatin
- ¼ cup seedless raspberry jam
- ¼ cup sugar
- 3 Tbsp. orange juice
- 2 cups heavy whipping cream
- Grease a 9 inch springform pan with butter. Split the ladyfingers in half, lengthwise. Line the bottom and sides of the pan with ladyfingers, cut sides facing the center and top of the pan. Brush the ladyfingers with the orange liqueur. (You won't use all of it.)
- In a small saucepan, combine the water and unflavored gelatin. Let the mixture stand for 2 minutes. Heat the pan over low heat until the gelatin melts, stirring occasionally. Remove the mixture from the heat.
- Add one package of raspberries, sugar, raspberry jam, and orange juice to the gelatin mixture. Mash the raspberries up with your whisk, and then whip the mixture until it is light and frothy. Place the pan in the refrigerator and chill until cool to the touch and slightly thickened, about 15 minutes.
- Meanwhile, whip the whipping cream to stiff peaks.
- Pour the raspberry mixture into the whipped cream, and gently fold the raspberries into the cream until it is well combined. Pour the raspberry cream into the prepared ladyfinger pan. Cover lightly with plastic wrap and chill for 4 hours, or until mixture is set.
- Carefully run a thin knife around the edge of the springform pan to help release the ladyfingers. Remove the sides of the pan. Top the Charlotte with extra berries before serving.
Find this recipe and more over at my blog, Chew Nibble Nosh!