Raspberry Charlotte

Recipe by Colbys Mom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
  • Add sugar; stir until dissolved.
  • Sprinkle gelatin over juice in a medium saucepan.
  • Let stand 1 minute.
  • Then stir over medium heat until gelatin dissolves.
  • Add half the puree; heat until warm.
  • Stir into puree in bowl.
  • Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
  • Meanwhile lightly coat an 8 or 9" Springform pan with nonstick 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.
  • Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
  • Remove 1 cup and reserve.
  • Fold remaining whipped cream into raspberry puree until blended.
  • Remove 1 cup; reserve.
  • Spread remaining raspberry cream evenly in prepared pan.
  • Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
  • Scrape on top of first mixture; spread carefully into an even layer.
  • Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
  • UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
  • Refrigerate until serving.
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