Updated: Jan 27, 2021
This Berry Charlotte Cake ("charlotte aux fruits rouges") will delight your palate. It tastes like a cake bought from a fancy French bakery, and the best part is that it is super easy and quick to make!
2 packages of raspberries (12 oz)
1/2 cup of blueberries
1 1/4 cups of heavy cream (30 cl)
1/4 cup mascarpone (about 1/3 of an 8 oz container - about 80g)
2 tbsp sugar
1 pack of ladyfingers biscuits
1 glass of apple juice (about 10cl)
Confectioner's sugar (optional)
1) Wash raspberries and blend 3/4 of the 6oz container to have a juice-like mixture. Use a small bowl and a sieve to separate seeds and raspberry juice. Keep the juice.
2) Pour the cream into a medium bowl. Whip with an electric mixer until soft peaks form, adding sugar and raspberry juice little by little—place in the refrigerator.
3) Pour the apple juice into a dinner bowl and quickly dip the ladyfinger biscuits in it. Place them in your charlotte cake pan, starting by the bottom of the pan. You may need to break some cookies to apply evenly (do not waste cookies, you will have just enough). Once you have covered the bottom, do the same for the sides.
4) Fill half of the pan with the raspberry cream. Wash and gently place 3/4 of the second raspberry pack on top of the cream along with the blueberries. It should make a thin layer of fruits. Fill the rest of the raspberry cream on top of the fruits.
5) Cover with ladyfinger biscuits (previously dipped in apple juice). You may want to cut the top of the biscuits located on the side of the pan if the cream does not fill it entirely.
6) Place plastic wrap on top of the charlotte cake and add weight to it. Place in the refrigerator for 12h.
7) When serving, sprinkle with confectioner's sugar and add the remaining fruits on top and the cake side. ENJOY!
* I have not used the confectioner's sugar on the cake in the picture to limit the sugar amount.