Charlotte Cake
A no-bake Charlotte Cake made with ladyfingers, whipped mascarpone cream, fresh raspberries, and pistachios. Light, elegant, and perfect for any celebration.
Ingredients
Scale
- 24 to 30 ladyfingers
- 2 cups heavy whipping cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup crushed pistachios
Instructions
- Chill mixing bowl and beaters for best whipping results.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. In a separate bowl, smooth out mascarpone cheese, then fold it into the whipped cream.
- Line the sides of a springform pan with ladyfingers (standing vertically) and place ladyfingers flat on the bottom to form a base layer.
- Spread half of the cream mixture over the base. Add a few berries if desired. Repeat with the remaining cream.
- Cover and refrigerate for at least 6 hours or overnight for best results.
- Just before serving, decorate with piped cream, raspberries, crushed pistachios, and a dusting of powdered sugar.
- Gently release from springform pan, slice, and serve chilled.
Notes
- For extra flavor, lightly dip ladyfingers in juice or flavored syrup before assembling.
- Use fresh, firm berries to maintain structure and avoid bleeding into the cream.
- Pipe the cream for a more elegant finish.
Find it online: https://dishmio.com/charlotte-cake/