Why You’ll Love This Recipe

I love this dessert because it combines so many delicious textures and flavors — creamy mousse, airy sponge biscuits, juicy raspberries, and crunchy toppings. It feels decadent without being heavy, and I can make it ahead of time, which makes entertaining stress-free. The white chocolate mousse filling melts in the mouth, and the raspberries balance its sweetness beautifully. I also adore how it looks: the savoiardi edge gives it a classic French charm, and the decorations make it sparkle on any dessert table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

27 thin savoiardi biscuits
2 x 180g blocks white chocolate, finely chopped
600ml thickened cream, plus 300ml extra, to decorate
2 eggs, separated
2 tsp gelatine powder
2 x 125g punnets fresh raspberries
Chopped Turkish delight, mini white marshmallows plus finely chopped pistachio kernels, to decorate

White Chocolate Crackles
50g white chocolate, finely chopped
40g (1 cup) rice bubbles

Directions

1. I start by preparing the pan. I release the base of a 21cm springform pan and invert it. I line it with baking paper, then secure the base back into the pan so that the paper overhangs slightly. I trim one end of each savoiardi biscuit so they stand about 1cm higher than the pan edge, keeping the offcuts for later. I arrange the biscuits vertically around the inside of the pan, curve-side up and cut-side down, and cover the base with more biscuits, filling in gaps with trimmed pieces.

2. In a microwave-safe bowl, I combine the white chocolate and half (300ml) of the thickened cream. I microwave it on high for 2–3 minutes, stirring every minute, until melted and smooth. I set it aside for 30 minutes to cool slightly, then stir in the egg yolks.

3. I place 2 tablespoons of water in a small bowl, sprinkle over the gelatine, and let it soften for a few minutes. I microwave it for 20 seconds until warm and whisk until dissolved. Once slightly cooled, I stir the gelatine into the chocolate mixture.

4. In one bowl, I beat the remaining 300ml of cream until soft peaks form. In another clean bowl, I beat the egg whites until soft peaks form. I gently fold both the whipped cream and egg whites into the chocolate mixture with a metal spoon until smooth and airy.

5. I pour half the chocolate mixture into the prepared pan and scatter 1½ punnets of raspberries over it. Then I pour in the remaining mixture, smoothing the top. I refrigerate it for at least 6 hours, or until just set.

6. While the charlotte sets, I prepare the white chocolate crackles. I line a tray with baking paper, melt the chocolate in a bowl (microwave on medium, stirring every 30 seconds until smooth), then stir in the rice bubbles. I spread the mixture out on the tray and let it set for about an hour before breaking it into crunchy shards.

7. Just before serving, I release the charlotte from the springform pan and transfer it to a serving platter. I whip the extra 300ml of cream until firm peaks form, then dollop it generously over the top. I decorate with the white chocolate crackles, Turkish delight pieces, remaining raspberries, mini marshmallows, and chopped pistachios.

Servings and Timing

Serves: 12
Prep time: 1 hour
Cook time: 10 minutes
Chilling time: 6 hours
Total time: about 7 hours 10 minutes

Variations

Sometimes I swap the raspberries for strawberries or mixed berries for a different flavor twist. When I want to make it a little more indulgent, I add a splash of vanilla extract to the mousse mixture or drizzle melted white chocolate between the layers. For a nut-free version, I skip the pistachios and top with shredded coconut or freeze-dried berries instead.

Storage/Reheating

I keep the charlotte covered in the fridge for up to 3 days. It’s best served chilled, straight from the fridge. Because of its mousse filling, I don’t freeze it — the texture changes after thawing. If I have leftovers, I simply cover the cut edges with plastic wrap to keep them fresh.

FAQs

Can I make this dessert ahead of time?

Yes, I love making it the day before serving — it sets beautifully overnight in the fridge.

Can I use milk chocolate instead of white chocolate?

You can, but the flavor will be much richer and less delicate. I prefer white chocolate for its smooth, creamy flavor.

Can I replace the raspberries with another fruit?

Absolutely. Strawberries, blueberries, or even sliced mango work wonderfully in this dessert.

Do I have to use gelatine?

Yes, gelatine helps the mousse set properly. Without it, the filling will be too soft to hold its shape.

Can I use store-bought mousse instead?

If I’m short on time, I sometimes use good-quality white chocolate mousse as a shortcut.

Can I make this without eggs?

You can replace the eggs with an extra 100ml of whipped cream for a lighter, egg-free version.

How do I keep the savoiardi biscuits in place?

I press them gently against the pan as I add the filling — the mousse helps hold them upright.

Can I make mini versions?

Yes, I make individual servings in small ring molds or ramekins — they look adorable for parties.

How do I know when the mousse is set?

It should feel firm to the touch but still slightly jiggly in the center.

Can I skip the toppings?

Yes, though I find the crackles and pistachios add such a lovely crunch and festive touch.

Conclusion

This White Chocolate Raspberry Charlotte is one of those desserts that looks spectacular but is surprisingly easy to put together. I love the silky mousse filling balanced by the tart raspberries and the crisp texture of the savoiardi. With its combination of creamy, crunchy, and fruity layers, it’s a dessert that always impresses — elegant, refreshing, and utterly delicious.