Raspberry Charlotte

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This summer heat calls for a non-bake dessert. Work this lovely one into the rotation!

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Raspberry Charlotte

  • 1 package lady fingers
  • 1 package frozen raspberries, defrosted
  • 1/2 cup sugar
  • 1 Tbsp gelatin
  • 1 cup whipping cream, whipped to soft peaks
  • Raspberries for decoration

Line the edges and the base of an 8 inch springform pan with lady fingers.

Blend the raspberries and strain out the seeds. Measure 1 1/4 cups of puree and boil in a saucepan with the sugar. Remove from heat and stir through the gelatin. Set aside and cool to room temperature, stirring occasionally.

Gently fold the whipped cream into the raspberry mixture and pour into the lined springform pan.

Chill for at least 6 hours or overnight. The lady fingers will soften over time. Decorate with raspberries before serving.

 

 

 

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