Raspberry
Charlotte
Serves: 16
Prep: 20 Min
Chill: At least 5 hr
Planning Tip:
Can be prepared through Step 5 up to 3 days before serving.
1 bag (12 oz) individually quick-frozen raspberries,
thawed
3/4 cup sugar plus extra for dusting pan
1 pkt unflavored gelatin
1/4 cup cold cranberry-raspberry juice or water
1 1/2 cups heavy (whipping) cream
2 pkg (3 oz each) unfilled ladyfingers
10 oz (2 1/2 cups) fresh raspberries
1. Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you’ll have about 1 1/3 cups purée). Add sugar; stir until dissolved.
2. Sprinkle gelatin over juice in a medium saucepan. Let stand 1 minute, then stir over medium heat until gelatin dissolves. Add half the purée; heat until warm. Stir into purée in bowl. Refrigerate, stirring occasionally, 1 hour or until consistency of unbeaten egg whites.
3. Meanwhile lightly coat an 8- or 9-in. springform pan with nonstick cooking spray. Dust with sugar; shake out excess. Lay strips of ladyfingers, rounded sides out, around inside of pan. Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
4. Beat heavy cream in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Remove 1 cup and reserve. Fold remaining whipped cream into raspberry purée until blended. Remove 1 cup; reserve.
5. Spread remaining raspberry cream evenly
in prepared pan. Scrape reserved whipped cream into the bowl and fold
in reserved raspberry cream until well blended. Scrape on top of first
mixture;
spread carefully into an even layer.
6. Cover pan with plastic wrap and refrigerate at least 4 hours.
7. Up to 1 day before serving: Cover top of cake with a layer of raspberries, then remove pan sides. Refrigerate until serving.
Per serving: 179 cal, 2 g pro, 23 g car, 1 g fiber, 10 g fat (5 g saturated fat), 69 mg chol, 25 mg sod
Back
to Sweet index