Raspberry Charlotte

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	5 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Set a cake ring to approx. 16 cm Ø and place on a suitable cake plate.
Let the raspberries thaw a little, then add the lemon juice, puree with a hand blender and strain through a fine sieve into another bowl.
Soak the gelatine in cold water. Beat the sour cream and sugar in a tall mixing beaker with the whisk of the hand mixer for 3 - 4 minutes. Pour into a bowl and stir in the raspberry puree. Squeeze out gelatine, dissolve it, remove from heat. Stir in 3–4 tablespoons of raspberry mixture, stir everything back into the rest of the mixture, whip the cream until stiff and fold in. Refrigerate.
As soon as the cream begins to gel, put some cream in the center of the cake ring and place the ladyfingers on the edge with the sugar rim facing out. Pour in the rest of the cream, smooth out and refrigerate for approx. 4 hours. Take out the Charlotte, peel off the cake ring and decorate with raspberries.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.