Spring Fruit Charlotte

Brighten up your dessert table with a showstopping Spring Fruit Charlotte, a no-bake treat filled with the vibrant flavors of fresh berries and a velvety fruit mousse. This elegant dessert starts with a crisp ladyfinger crust that frames a luscious mousse made from whipped cream, mixed berries, and just a hint of lemon for a refreshing zing. A touch of unflavored gelatin ensures the perfect texture, while an optional garnish of mint leaves adds a burst of freshness. Ready in just 30 minutes of prep time and chilled to perfection, this dessert is ideal for spring celebrations or any occasion that calls for a light, fruity finale to the meal. Try this stunning, easy-to-make charlotte for a chilled dessert that’s as delicious as it is beautiful!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 6

Ingredients

• 24 pieces Ladyfingers (savoiardi biscuits)
• 2 cups Fresh mixed berries (strawberries, raspberries, blueberries)
• 0.5 cups Granulated sugar
• 2 tablespoons Lemon juice
• 1 cups Heavy cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 1 packet Unflavored gelatin
• 0.25 cups Cold water
• 2 tablespoons Fresh mint leaves (optional, for garnish)

Directions

Step 1

Prepare a 7-inch springform pan. Line the sides of the pan with upright ladyfingers (round side facing out) and the bottom with a layer of ladyfingers to form the base. Set aside.

Step 2

In a small saucepan over medium heat, combine 1.5 cups of the fresh mixed berries with granulated sugar and lemon juice. Cook for 3-5 minutes until the berries are soft and release their juices. Mash the berries slightly with a fork while they cook. Set aside to cool.

Step 3

In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes, then heat the bowl in the microwave for 10-15 seconds or until the gelatin is fully dissolved. Let it cool slightly.

Step 4

In a medium mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then whip until stiff peaks are achieved. Reserve 1/2 cup of whipped cream for later topping, and set aside in the fridge.

Step 5

Gently fold the cooled berry mixture and dissolved gelatin into the remaining whipped cream until well combined, creating the fruit mousse.

Step 6

Pour the fruit mousse mixture into the springform pan on top of the ladyfinger base, spreading it evenly. Refrigerate the charlotte for at least 4 hours or overnight to set.

Step 7

Before serving, remove the springform pan and decorate the top with the remaining mixed berries, reserved whipped cream, and a few fresh mint leaves if desired.

Step 8

Slice and serve chilled for a delightful spring dessert!

Nutrition Facts

Serving size	(1165.6g)

Amount per serving	% Daily Value*
Calories	2461.0

Total Fat 90.6g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 240mg	0%
Sodium 207.4mg	0%
Total Carbohydrate 385.9g	0%
Dietary Fiber 18.5g	0%
Total Sugars 272.5g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 130.7mg	0%
Iron 4.9mg	0%
Potassium 902.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 3.7%

Carbs: 63.0%