Hello everyone, I hope you are all well.

Today’s temptation is a delicious Charlotte with ladyfingers and a luscious raspberry mousse.

Here is the recipe, enjoy!

Start by making the ladyfingers.

Ladyfingers: (yield: 24)

  • 3 large eggs, separated, and at room temperature
  • 1/3 cup (60 g) regular sugar
  • seeds from 1/4 vanilla bean
  • 1/8 teaspoon table salt
  • 2/3 cup (80 g) all-purpose flour
  • 1 tablespoons corn starch
  • Powdered sugar, for dusting


Preheat the oven to 390 ˚F (200 ˚C).

Separate the egg whites from the yolks. (Don’t get confused over the number of yolks on the photo, I tripled the recipe here…)

Put the egg whites into a mixing bowl.

Whisk the egg whites until frothy.

Now add half the sugar and continue whisking, but do not overmix.

You should end up with a nice and airy meringue.

Sift the flour and corn starch into a separate bowl.

Put the egg yolks into a mixing bowl.

Add the rest of the sugar and the seeds from the vanilla bean.

Whisk for about 3 minutes.

Fold the meringue into the whisked egg yolk mixture in three additions.

Fold it in very carefully, trying to preserve the air.

Sift in the flour/corn starch mixture.

Carefully fold it into the mixture.

Transfer the mixture into a piping bag fitted with an Ateco #804 tip and pipe 3-inch (8 cm) strips of batter onto lined baking trays.

You can of course make them as small or as large as you like.

Dust with some powdered sugar.

Bake on the middle rack in the preheated oven for about 10-12 minutes.

Leave to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

And here they are; homemade ladyfingers.

They are very similar to the shop-bought ladyfingers, but these are just so much better…

I made these ladyfingers for the Raspberry and Cream Charlotte cake, a classic French dessert.

Here is the recipe, enjoy!

Raspberries and Cream Charlotte: (for a 9,5-inch/24 cm cake)

  • 24 ladyfingers
  • 6 oz. (170 g) fresh raspberries
  • 5 teaspoons powdered gelatine
  • 3 tablespoons lemon juice
  • 1/4 cup (60 ml) cold water
  • 1 cup (225 g) regular sugar
  • 1 1/4 cup (300 ml) heavy cream
  • seeds from 1/2 vanilla bean


I use a pastry ring for this, place it directly onto a cake stand or plate.

Cut off one of the ends of each ladyfinger and line the inside of the pastry ring with them, cut side down.

Line the base with smaller pieces.

You’re now ready to fill the cake with the mousse.

Start by putting the raspberries and lemon juice into a blender, whizz until smooth.

Stir the powdered gelatine into the water and set aside for 5 minutes.

Push the raspberry mixture through a sieve to get rid of the seeds.

Put the raspberry purée into a saucepan with half the sugar and place on the heat for a few minutes.

When the purée is warm, add the gelatine mixture and stir well.

Place in the freezer for 5-10 minutes.

In the mean time, whip the cream with the rest of the sugar and the vanilla seeds.

Remove the raspberry purée from the freezer.

Fold the purée into the whipped cream.

Pour the mousse mixture into the lined pastry ring and chill for at least 3-4 hours.

Slide off the pastry ring and arrange some fresh raspberries on top.

Dust with a little powdered sugar.

Tie a ribbon around the cake if you like…

The end result…

And there you have it: a raspberry and cream Charlotte mousse cake.

A small slice… just to tempt you…

That’s it for now, I wish you all a wonderful day!

Hugs from me to you.

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