Vanilla Berry Charlotte Cake is an elegant and delicious dessert featuring layers of creamy vanilla mousse, fresh berries, and a delicate ladyfinger sponge. This stunning cake is perfect for special occasions and will impress your guests with its beautiful presentation and delightful flavors!
Ingredients
For the Ladyfinger Cake:
- 24-30 ladyfingers (savoiardi)
- 1 cup brewed coffee (cooled, or milk for a non-coffee version)
- 1 tablespoon coffee liqueur (optional)
For the Vanilla Mousse:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon gelatin powder
- 2 tablespoons water (for blooming gelatin)
For the Berry Layer:
- 2 cups mixed berries (strawberries, blueberries, raspberries, etc.)
- 2 tablespoons sugar (optional, adjust based on berry sweetness)
- 1 tablespoon lemon juice
Timing
Making Vanilla Berry Charlotte Cake takes about 30 minutes for preparation and 4-6 hours for chilling and setting.
Instructions
Step 1: Prepare the Berry Layer
- Mix Berries: In a bowl, combine the mixed berries, sugar (if using), and lemon juice. Toss gently to coat and set aside to macerate while you prepare the mousse.
Step 2: Prepare the Vanilla Mousse
- Bloom Gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- Heat Gelatin: Gently heat the bloomed gelatin in the microwave for about 10 seconds until dissolved. Let it cool slightly.
- Whip Cream: In a mixing bowl, whip the heavy cream and granulated sugar together until soft peaks form. Add the vanilla extract and mix until combined.
- Add Gelatin: Stir in the dissolved gelatin until fully incorporated. Be careful not to deflate the whipped cream.
Step 3: Assemble the Charlotte
- Prepare the Mold: Line the sides of a 9-inch springform pan with parchment paper or plastic wrap for easy removal.
- Dip Ladyfingers: In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the mixture, making sure not to soak them.
- Line the Pan: Arrange the dipped ladyfingers around the sides of the prepared pan, standing them upright. Place additional ladyfingers at the bottom to create a base.
- Add Mousse Layer: Pour half of the vanilla mousse into the center of the ladyfinger-lined pan. Spread it evenly.
- Add Berry Layer: Spoon the macerated berry mixture over the mousse layer.
- Top with Mousse: Pour the remaining mousse on top of the berries, smoothing the surface.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or until set.
Step 4: Serve
- Unmold the Cake: Once set, carefully remove the springform pan and peel away the parchment paper or plastic wrap.
- Garnish: Optionally, garnish the top with additional fresh berries and a dusting of powdered sugar.
- Slice and Enjoy: Cut into slices and serve this beautiful Vanilla Berry Charlotte Cake!
Nutritional Information
Here’s a quick overview of the nutritional content of Vanilla Berry Charlotte Cake (per slice, based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 |
| Protein | 3g |
| Fat | 20g |
| Carbohydrates | 25g |
| Fiber | 1g |
| Sugar | 10g |
Tips for Customization
- Flavor Variations: Add a splash of almond extract or other flavorings to the mousse for a unique twist.
- Different Fruits: Use seasonal fruits like peaches, mangoes, or cherries for variation.
- Make it Gluten-Free: Use gluten-free ladyfingers or sponge cake to accommodate dietary preferences.
Conclusion
Vanilla Berry Charlotte Cake is a stunning and delicious dessert that combines the flavors of vanilla and fresh berries in an elegant presentation. Perfect for celebrations or special occasions, this cake is sure to impress your guests. Enjoy this delightful recipe!
Vanilla Berry Charlotte Cake Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Ingredients
- For the Ladyfinger Cake:
- • 24-30 ladyfingers (savoiardi)
- • 1 cup brewed coffee (cooled, or milk for a non-coffee version)
- • 1 tablespoon coffee liqueur (optional)
- For the Vanilla Mousse:
- • 2 cups heavy cream
- • 1/2 cup granulated sugar
- • 1 tablespoon vanilla extract
- • 1 teaspoon gelatin powder
- • 2 tablespoons water (for blooming gelatin)
- For the Berry Layer:
- • 2 cups mixed berries (strawberries, blueberries, raspberries, etc.)
- • 2 tablespoons sugar (optional, adjust based on berry sweetness)
- • 1 tablespoon lemon juice
Instructions
- In a bowl, combine the mixed berries, sugar (if using), and lemon juice. Toss gently to coat and set aside to macerate.
- In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- Gently heat the bloomed gelatin in the microwave for about 10 seconds until dissolved. Let it cool slightly.
- In a mixing bowl, whip the heavy cream and granulated sugar together until soft peaks form. Add the vanilla extract and mix until combined.
- Stir in the dissolved gelatin until fully incorporated, being careful not to deflate the whipped cream.
- Line the sides of a 9-inch springform pan with parchment paper or plastic wrap.
- In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the mixture, making sure not to soak them.
- Arrange the dipped ladyfingers around the sides of the prepared pan, standing them upright. Place additional ladyfingers at the bottom to create a base.
- Pour half of the vanilla mousse into the center of the ladyfinger-lined pan and spread evenly.
- Spoon the macerated berry mixture over the mousse layer.
- Pour the remaining mousse on top of the berries, smoothing the surface.
- Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or until set.
- Carefully remove the springform pan and peel away the parchment paper or plastic wrap.
- Optionally, garnish the top with additional fresh berries and a dusting of powdered sugar.
- Slice and serve this beautiful Vanilla Berry Charlotte Cake.
