RASPBERRY CHARLOTTE CAKE (NO-BAKE)
Servings
6–8 slices
Time
Preparation: 30 minutes
Chilling time: 4–6 hours
INGREDIENTS
Cake base
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200–250 g ladyfinger biscuits (savoiardi)
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120 ml milk (or light sugar syrup)
Cream filling
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250 g mascarpone cheese
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250 ml heavy whipping cream (cold)
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80 g powdered sugar
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1 tsp vanilla extract
Raspberry topping
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250 g fresh raspberries
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60 g sugar
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1 tbsp lemon juice
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1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
Garnish (optional)
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Powdered sugar
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Grated white chocolate
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Fresh mint leaves
INSTRUCTIONS
Step 1: Prepare the mold
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Line the bottom of a round cake mold (18–20 cm) with parchment paper
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Lightly dip ladyfingers into milk (do not soak)
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Stand them upright around the sides of the mold
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Cover the base with more dipped ladyfingers
Step 2: Make the cream
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Whip heavy cream to soft peaks
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In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth
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Gently fold whipped cream into mascarpone mixture
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Spread the cream evenly over the ladyfinger base
Step 3: Make the raspberry sauce
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Cook raspberries, sugar, and lemon juice over low heat
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Simmer until berries break down
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Add cornstarch slurry if a thicker sauce is desired
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Let cool completely
Step 4: Assemble
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Spoon cooled raspberry sauce over the cream layer
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Smooth gently and decorate with extra raspberries
Step 5: Chill
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Refrigerate for at least 4–6 hours or overnight
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Remove from mold carefully before serving
SERVING
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Dust with powdered sugar
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Garnish with white chocolate shavings and mint
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Slice with a sharp knife, wiping between cuts
TEXTURE & FLAVOR
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Ladyfingers: soft, lightly soaked
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Cream: smooth, rich, airy
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Raspberries: fresh, sweet-tart contrast
TIPS
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Do not over-soak ladyfingers or the cake will collapse
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Ensure raspberry topping is fully cooled before assembling
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Best consumed within 24 hours