White Chocolate Raspberry Charlotte is an elegant and luxurious dessert that perfectly combines the sweet and tart flavors of raspberries with rich white chocolate. This dessert features layers of silky white chocolate mousse, fresh raspberries, and crisp savoiardi biscuits, creating a beautiful presentation that will impress your guests. Whether it’s for a special occasion or just a delightful treat, this dessert is surprisingly simple to make and will leave everyone wanting more.

Why You’ll Love This White Chocolate Raspberry Charlotte

This White Chocolate Raspberry Charlotte stands out for several reasons. Firstly, it’s visually stunning, making it a showstopper at any gathering. Additionally, the harmonious blend of flavors—sweet white chocolate and tart raspberries—offers a delightful balance. The mousse is light yet rich, providing a melt-in-your-mouth experience. It’s also a versatile dessert; perfect for celebrations or casual dinners. With its no-bake aspect, it’s easy to prepare ahead of time, allowing you to enjoy the occasion without stress. Lastly, it caters to vegetarian diets, making it inclusive for various guests.

Ingredients for White Chocolate Raspberry Charlotte

Gather these items:

27 thin savoiardi biscuits
2 × 180 g blocks white chocolate, finely chopped
600 ml thickened cream, plus 300 ml extra for decorating
2 eggs, separated
2 tsp gelatine powder
2 × 125 g punnets fresh raspberries
Chopped Turkish delight, mini white marshmallows, and finely chopped pistachio kernels, to decorate
50 g white chocolate, finely chopped
40 g (1 cup) rice bubbles

How to Make White Chocolate Raspberry Charlotte Step-by-Step

Step 1: Invert the base of a 21 cm springform pan and line it with baking paper. Reattach the base so the paper overhangs slightly. Trim one end of each savoiardi biscuit so they stand about 1 cm above the pan edge. Arrange them vertically around the pan and cover the base with more biscuits, filling any gaps with trimmed pieces.
Step 2: Combine white chocolate and 300 ml of thickened cream in a microwave-safe bowl. Microwave in 1-minute intervals, stirring until smooth. Let cool for 30 minutes, then stir in the egg yolks.
Step 3: Place 2 tbsp water in a small bowl, sprinkle gelatine over, and let soften for a few minutes. Microwave for 20 seconds until dissolved, then stir into the chocolate mixture.
Step 4: Whip the remaining 300 ml cream to soft peaks. In another bowl, beat the egg whites to soft peaks. Gently fold both into the chocolate mixture until smooth and airy.
Step 5: Pour half the mousse into the prepared pan, scatter over 1½ punnets of raspberries, then pour in the remaining mousse. Smooth the top and refrigerate for at least 6 hours, or until set.
Step 6: Melt the white chocolate in a bowl, then stir in rice bubbles. Spread on a baking paper–lined tray and let set for 1 hour before breaking into shards.
Step 7: Remove the charlotte from the pan and place on a serving platter. Whip the extra 300 ml cream to firm peaks and dollop over the top. Decorate with crackles, Turkish delight, remaining raspberries, marshmallows, and chopped pistachios. Serve chilled.

Delightful White Chocolate Raspberry Charlotte Recipe - White Chocolate Raspberry Charlotte - main visual representation

Pro Tips for the Perfect White Chocolate Raspberry Charlotte

Keep these in mind:

This dessert is perfect for any special occasion.
Ensure the mousse is fully set before serving to achieve the best texture.
Consider using fresh raspberries for a vibrant color and flavor.
Chill the mousse mixture thoroughly before folding in the whipped cream for a lighter texture.

Best Ways to Serve White Chocolate Raspberry Charlotte

For an impressive presentation, serve your White Chocolate Raspberry Charlotte with a drizzle of raspberry coulis or a side of fresh berries. It’s also delightful alongside a scoop of vanilla ice cream or whipped cream for added richness. You can pair it with a glass of sparkling wine for a sophisticated touch.

How to Store and Reheat White Chocolate Raspberry Charlotte

To store your White Chocolate Raspberry Charlotte, keep it covered in the refrigerator. It can last for up to three days. Because this is a chilled dessert, there’s no need to reheat it; simply serve it cold. This makes it a great option for meal prep before a gathering.

Frequently Asked Questions About White Chocolate Raspberry Charlotte

What’s the secret to perfect White Chocolate Raspberry Charlotte?

The secret lies in ensuring your mousse is light and airy. Fold the whipped cream gently into the chocolate mixture to maintain its volume. Use high-quality white chocolate for the best flavor in your Chocolate Raspberry Charlotte recipe.

Can I make White Chocolate Raspberry Charlotte ahead of time?

Absolutely! This dessert can be prepared a day in advance, allowing the flavors to meld beautifully. Just ensure it is well-covered and chilled until serving.

How do I avoid common mistakes with White Chocolate Raspberry Charlotte?

To avoid common pitfalls, ensure the gelatine is fully dissolved before adding it to the chocolate mixture. Also, don’t skip the chilling time; it’s crucial for the mousse to set properly for a stable structure.

Variations of White Chocolate Raspberry Charlotte You Can Try

For a twist on the classic, consider making a Raspberry Cream Charlotte by adding a layer of raspberry puree between the mousse layers. Alternatively, try a Raspberry and White Chocolate Tart for a different presentation. You could also create a No-Bake White Chocolate Raspberry Dessert that simplifies the steps while maintaining the flavor.

Delightful White Chocolate Raspberry Charlotte Recipe - White Chocolate Raspberry Charlotte - additional detail

For more delicious recipes, check out our Pistachio Pavlova Meringue Cakes or Berry Crumble with Fresh Berries. If you’re looking for a savory option, try our Spaghetti with Garlic and Oil.

Delightful White Chocolate Raspberry Charlotte Recipe

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Author: Michael
Total Time: 7 hours 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Raspberry Charlotte is an elegant and luxurious dessert made with layers of silky white chocolate mousse, fresh raspberries, and crisp savoiardi biscuits.

Ingredients

Scale

27 thin savoiardi biscuits
2 × 180 g blocks white chocolate, finely chopped
600 ml thickened cream, plus 300 ml extra for decorating
2 eggs, separated
2 tsp gelatine powder
2 × 125 g punnets fresh raspberries
Chopped Turkish delight, mini white marshmallows, and finely chopped pistachio kernels, to decorate
50 g white chocolate, finely chopped
40 g (1 cup) rice bubbles

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Instructions

Invert the base of a 21 cm springform pan and line it with baking paper. Reattach the base so the paper overhangs slightly. Trim one end of each savoiardi biscuit so they stand about 1 cm above the pan edge. Arrange them vertically around the pan and cover the base with more biscuits, filling any gaps with trimmed pieces.
Combine white chocolate and 300 ml of thickened cream in a microwave-safe bowl. Microwave in 1-minute intervals, stirring until smooth. Let cool for 30 minutes, then stir in the egg yolks.
Place 2 tbsp water in a small bowl, sprinkle gelatine over, and let soften for a few minutes. Microwave for 20 seconds until dissolved, then stir into the chocolate mixture.
Whip the remaining 300 ml cream to soft peaks. In another bowl, beat the egg whites to soft peaks. Gently fold both into the chocolate mixture until smooth and airy.
Pour half the mousse into the prepared pan, scatter over 1½ punnets of raspberries, then pour in the remaining mousse. Smooth the top and refrigerate for at least 6 hours, or until set.
Melt the white chocolate in a bowl, then stir in rice bubbles. Spread on a baking paper–lined tray and let set for 1 hour before breaking into shards.
Remove the charlotte from the pan and place on a serving platter. Whip the extra 300 ml cream to firm peaks and dollop over the top. Decorate with crackles, Turkish delight, remaining raspberries, marshmallows, and chopped pistachios. Serve chilled.