White Chocolate Raspberry Charlotte
This White Chocolate Raspberry Charlotte is an elegant and luxurious dessert made with layers of silky white chocolate mousse, fresh raspberries, and crisp savoiardi biscuits. Topped with whipped cream, pistachios, marshmallows, and crunchy white chocolate crackles, it’s a showstopping centerpiece that’s surprisingly simple to make and perfect for any special occasion.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake / Refrigerate
- Cuisine: French
- Diet: Vegetarian
Ingredients
Charlotte:
27 thin savoiardi biscuits
2 × 180 g blocks white chocolate, finely chopped
600 ml thickened cream, plus 300 ml extra for decorating
2 eggs, separated
2 tsp gelatine powder
2 × 125 g punnets fresh raspberries
Chopped Turkish delight, mini white marshmallows, and finely chopped pistachio kernels, to decorate
White Chocolate Crackles:
50 g white chocolate, finely chopped
40 g (1 cup) rice bubbles
Instructions
- Prepare the pan: Invert the base of a 21 cm springform pan and line it with baking paper. Reattach the base so the paper overhangs slightly. Trim one end of each savoiardi biscuit so they stand about 1 cm above the pan edge. Arrange them vertically around the pan and cover the base with more biscuits, filling any gaps with trimmed pieces.
- Make the mousse base: Combine white chocolate and 300 ml of thickened cream in a microwave-safe bowl. Microwave in 1-minute intervals, stirring until smooth. Let cool for 30 minutes, then stir in the egg yolks.
- Add gelatine: Place 2 tbsp water in a small bowl, sprinkle gelatine over, and let soften for a few minutes. Microwave for 20 seconds until dissolved, then stir into the chocolate mixture.
- Fold in cream and egg whites: Whip the remaining 300 ml cream to soft peaks. In another bowl, beat the egg whites to soft peaks. Gently fold both into the chocolate mixture until smooth and airy.
- Assemble the charlotte: Pour half the mousse into the prepared pan, scatter over 1½ punnets of raspberries, then pour in the remaining mousse. Smooth the top and refrigerate for at least 6 hours, or until set.
- Make the white chocolate crackles: Melt the white chocolate in a bowl, then stir in rice bubbles. Spread on a baking paper–lined tray and let set for 1 hour before breaking into shards.
- Decorate and serve: Remove the charlotte from the pan and place on a serving platter. Whip the extra 300 ml cream to firm peaks and dollop over the top. Decorate with crackles, Turkish delight, remaining raspberries, marshmallows, and chopped pistachios. Serve chilled.
Notes
Swap raspberries for strawberries or mixed berries for variation.
Add a splash of vanilla extract or drizzle melted chocolate between layers for extra richness.
For a nut-free version, replace pistachios with shredded coconut or freeze-dried berries.
Make mini individual charlottes using ring molds for parties.
Best made a day ahead — sets beautifully overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34 g
- Sodium: 160 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg
