Charlote is a light and sophisticated dessert that you can serve at a special dinner.


  • French stick cookies
  • 250 grams of fresh cream
  • 5 sheets of white gelatin
  • ½ cup currant or raspberry syrup
  • 400 grams of fresh raspberries
  • 4 tablespoons of sugar

Preparation Mode

  1. Reserve raspberries to decorate charlotte.
  2. Prepare the bottom of a charlotte mold with a layer of biscuits cut into a triangle, placed against each other to form a rosette.
  3. Leave the sugar-coated side down and firmly press the sides of the cookies together so that there are no gaps between them.
  4. Cut a small piece off the tip of the remaining biscuits and arrange them on the sides of the pan, lightly scraping the sides of each one with a knife, so that they stick together.
  5. The cookies should be approximately 2 cm above the edges of the pan.
  6. Using a mixer, beat the cream into whipped cream and set aside.
  7. Moisten the gelatin in cold water and add it to the raspberry syrup.
  8. Add half a glass of hot water and heat, stirring to dissolve well.
  9. Powder the remaining raspberries with sugar and add to the raspberry syrup.
  10. Add the syrup to the whipped cream, mixing gently.
  11. Pour this cream into the cavity formed by the cookies, cover everything with aluminum foil and refrigerate for at least 2 hours or until it is very firm.
  12. Unmold and decorate with the reserved raspberries.
  13. Serve very cold.

Mom Tips

If you don’t have a charlotte mold, you can make the dessert in your preferred shape.

French stick biscuit = Champagne biscuit.

You can replace the raspberries with strawberries.

Serve as dessert.

Approximate yield of 8 servings.


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