Wild Blueberry Charlotte

"This classic dessert begins with a mould lined with ladyfingers. With this recipe, you don't have to wait for the fresh blueberry season, it uses frozen wild blueberries, which can be found in the supermarket."
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Mudflower photo by Mudflower
photo by Mudflower photo by Mudflower
Ready In:




  • In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.
  • Sprinkle gelatin over 1/4 cup water in a small saucepan.
  • Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.
  • Stir in creme fraiche.
  • In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
  • Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.
  • Cover and refrigerate for about 4 hours or until set.
  • Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.

Questions & Replies

  1. What is a 2-cup deep dish - what size is it in dimensions. Is it a springform?. How do you turn out otherwise.


  1. This was a great dessert for company! Everyone thought it was stunning and delicious. Our guest insisted that we take a picture :) It was not too sweet, which we liked. I doubled the bavarian cream and blueberries portion and added a layer of ladyfingers to fill a 9" springform pan. Thanks for the recipe!
  2. Wonderful-I could eat this all the time. Better the second day.


I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
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