This Lemon Raspberry Charlotte is a stunning and elegant dessert that perfectly balances bright citrus flavors with sweet, tart raspberries. Made with delicate ladyfingers that encase a luscious lemon mousse and fresh raspberry filling, this no-bake treat is both light and indulgent. The soft, airy texture of the mousse pairs beautifully with the juicy berries, creating a refreshing and delightful dessert for any occasion. Finished with a dusting of powdered sugar, fresh raspberries, and a ribbon for a decorative touch, this classic French-inspired charlotte is perfect for celebrations, afternoon tea, or a show-stopping centerpiece at your next gathering. Every bite is a burst of fruity freshness and creamy indulgence!

Prep

15 mins

Bake

10 - 15 mins

Total

3 hrs to overnight

Ingredients

Ladyfinger Sponge
• RedMan Egg White | 12088 | 120 gm
• RedMan Fine Sugar | 1416 | 115 gm
• RedMan Egg Yolk | 12088 | 80 gm
• RedMan Plain Flour | 1242 | 115 gm
• RedMan Icing Sugar | 200002 | 50 gm
• RedMan Pink Rose Colour Powder | 451 | -

Raspberry Compote
• Ravifruit Raspberry Puree | 50472 | 150 gm
• RedMan Caster Sugar | 1417 | 24 gm
• RedMan Corn Flour | 1201 | 6 gm

Lemon Bavarian Cream
• RedMan Gelatine Powder | 224 | 5 gm
• Ravifruit Lemon Puree | 50492 | 68 gm
• RedMan Vanilla Extract | 53588 | 2 gm
• Ravifruit Lemon Zest | - | 5 gm
• Grand Fermage Whipping Cream 35% | 58611 | 180 gm
• RedMan Egg Yolks | 12088 | 60 gm
• RedMan Fine Sugar | 1416 | 26 gm
• RedMan Icing Sugar | 200002 | 58 gm
• Grand Fermage Whipping Cream 35% | 58611 | 240 gm

Instructions

1. Whisk egg whites and sugar until medium peaks.
2. Gently whisk in egg yolks and fold in plain flour.
3. Using a 10mm plain round tip, pipe one 15cm diameter and one 10cm circle and two 25cm x 12cm long ladyfinger-shaped bands.
4. Dust the icing sugar over the sponge and bake at 180°C for 10 to 15 minutes.
5. Bring purée in a pot to a boil.
6. Mix sugar and cornflour in a bowl.
7. Whisk the sugar mix into the purée and boil for at least a minute.
8. Pour the compote into a tart ring lined with cling wrap, top it with the smaller round sponge, and set in the freezer.
9. Bloom the gelatine powder with the lemon purée and set aside.
10. Whisk egg yolks and sugar in a bowl.
11. Bring vanilla extract, zest, and 180g of cream to a boil. Whisk the egg mixture in and cook till 82°C.
12. Dissolve the gelatine mix into the cream and let the mixture cool over an ice bath.
13. Whisk the 240g of cream and icing sugar into medium peaks.
14. Fold the whipped cream into the cooled mixture.

**Assembly**
1. Trim the ladyfinger band to 10cm in height. Line the ladyfinger into the 15cm ring.
2. Pour half of the Bavarian cream into the ladyfinger sponge ring.
3. Place the raspberry compote disc in the middle. Pour the remaining cream and leave in the freezer to set.
4. Whip up some Chantilly cream and place it into a piping bag.
5. Pipe Chantilly cream on top of the cake and decorate with fresh raspberries and lemon zest.