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RASPBERRY CHARLOTTE CAKE (NO-BAKE)

Servings

6–8 slices

Time

Preparation: 30 minutes
Chilling time: 4–6 hours

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INGREDIENTS

Cake base

• 200–250 g ladyfinger biscuits (savoiardi)

• 120 ml milk (or light sugar syrup)

Cream filling

• 250 g mascarpone cheese

• 250 ml heavy whipping cream (cold)

• 80 g powdered sugar

• 1 tsp vanilla extract

Raspberry topping

• 250 g fresh raspberries

• 60 g sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)

Garnish (optional)

• Powdered sugar

• Grated white chocolate

• Fresh mint leaves

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INSTRUCTIONS

Step 1: Prepare the mold

• Line the bottom of a round cake mold (18–20 cm) with parchment paper

• Lightly dip ladyfingers into milk (do not soak)

• Stand them upright around the sides of the mold

• Cover the base with more dipped ladyfingers

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Step 2: Make the cream

• Whip heavy cream to soft peaks

• In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth

• Gently fold whipped cream into mascarpone mixture

• Spread the cream evenly over the ladyfinger base

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Step 3: Make the raspberry sauce

• Cook raspberries, sugar, and lemon juice over low heat

• Simmer until berries break down

• Add cornstarch slurry if a thicker sauce is desired

• Let cool completely

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Step 4: Assemble

• Spoon cooled raspberry sauce over the cream layer

• Smooth gently and decorate with extra raspberries

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Step 5: Chill

• Refrigerate for at least 4–6 hours or overnight

• Remove from mold carefully before serving

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SERVING

• Dust with powdered sugar

• Garnish with white chocolate shavings and mint

• Slice with a sharp knife, wiping between cuts

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TEXTURE & FLAVOR

• Ladyfingers: soft, lightly soaked

• Cream: smooth, rich, airy

• Raspberries: fresh, sweet-tart contrast

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TIPS

• Do not over-soak ladyfingers or the cake will collapse

• Ensure raspberry topping is fully cooled before assembling

• Best consumed within 24 hours