It’s that time of year again! Berry season! My fridge is consistently stocked with fresh berries this time of year. So, when The Daily Meal asked me if I’d like to enter their Driscoll’s Berries #RaspberryDessert recipe contest, I figured there couldn’t be a better time! Last year, they had a Strawberry Shortcake contest, and my entry was this delectable Lemon Poppyseed Strawberry Shortcake with Lemon Devonshire Cream. This year, we’re talking raspberries, my all time favorite berry, and it didn’t take long for me to figure out the dessert I was going to try.
This Raspberry Charlotte Russe looks so delicate, and a little intimidating, but believe me when I say this recipe comes together in the blink of an eye, and it’s perfect for any spring garden party. It can be made up to twelve hours ahead of time! In fact, it needs at least four hours in the fridge before you dig in. It’s deceptively simple, and oh so good.
I started by buttering a 9-inch springform pan and lining it with soft, sweet ladyfinger cakes. I pressed the ladyfingers into the bottom, and then lined the sides of the pan, before brushing them with a bit of orange liqueur.
I started the raspberry cream filling by blooming some unflavored gelatin in a bit of water. Then, I heated it on the stove until it melted, and added a package of Driscoll’s raspberries, some sugar, a quarter-cup of seedless raspberry jam, and some orange juice.
I mashed the raspberries up with my whisk, and then whipped the mixture together until it was well combined and light and frothy.
Then, I popped the saucepan into the refrigerator for about fifteen minutes, just until the mixture cooled off and was chilly to the touch.
While the raspberry mixture was chilling out, I whipped some cream to stiff peaks. Once my chill time was over, I poured the raspberry mixture into the cream and gently folded it in.
Once all of the raspberries were combined thoroughly, I poured the light and fluffy cream into the pan lined with lady fingers.
At this point, I gently covered the pan with some plastic wrap and placed the Charlotte in the refrigerator until after dinner. Like I said, you can make this up to twelve hours ahead of time, but it needs to set up in the fridge for at least four hours.
When it was time to serve it up, I carefully ran a knife around the sides of the pan, to help release the ladyfingers, and then I removed the sides of the springform pan. I made sure to brighten up the top of the Charlotte with a few more of those beautiful ruby-red berries.
It slices beautifully, and is studded with little bursting bits of berry throughout. It’s so light and fresh, and is really, just about, the perfect spring dessert.
And it’s so simple!
Be sure to follow @driscollsberry on Twitter and Instagram for more bountiful berry recipes to inspire you this spring, summer, and the whole year through! And look for the winning recipe of the #RaspberryDessert challenge on The Daily Meal on May 22nd! Fingers crossed that this one is a winner!
RASPBERRY CHARLOTTE RUSSE
- 1 1/2 (3 oz.) packages soft ladyfingers
- 1/4 cup orange liqueur
- 2/3 cup water
- 2 (6 oz.) clamshell packages of Driscoll’s raspberries, divided (some for Charlotte, some for topping)
- 2 envelopes unflavored gelatin
- 1/4 cup seedless raspberry jam
- 1/4 cup sugar
- 3 Tbsp. orange juice
- 2 cups heavy whipping cream
- Grease a 9 inch springform pan with butter. Split the ladyfingers in half, lengthwise. Line the bottom and sides of the pan with ladyfingers, cut sides facing the center and top of the pan. Brush the ladyfingers with the orange liqueur. (You won’t use all of it.)
- In a small saucepan, combine the water and unflavored gelatin. Let the mixture stand for 2 minutes. Heat the pan over low heat until the gelatin melts, stirring occasionally. Remove the mixture from the heat.
- Add one package of raspberries, sugar, raspberry jam, and orange juice to the gelatin mixture. Mash the raspberries up with your whisk, and then whip the mixture until it is light and frothy. Place the pan in the refrigerator and chill until cool to the touch and slightly thickened, about 15 minutes.
- Meanwhile, whip the whipping cream to stiff peaks.
- Pour the raspberry mixture into the whipped cream, and gently fold the raspberries into the cream until it is well combined. Pour the raspberry cream into the prepared ladyfinger pan. Cover lightly with plastic wrap and chill for 4 hours, or until mixture is set.
- Carefully run a thin knife around the edge of the springform pan to help release the ladyfingers. Remove the sides of the pan. Top the Charlotte with extra berries before serving.