Berry Charlotte

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  • 14 oz ladyfingers
  • 1 lb 2 oz berries (strawberries, raspberries, blackberries, rough bindweed fruit, cherries and blueberries)
  • 1 lb 2 oz cream cheese at room temperature
  • 3.5 oz powdered sugar
  • 6.7 fl oz (4/5 cup) milk cream, refrigerated overnight
  • 1 lemon, its zest and juice without seeds or pulp
  • 0.5 oz unflavored gelatin

For decoration

  • Around 10.5 oz more fruit


Dissolve the gelatin in 1/4 cup of boiling water and allow to cool while preparing the rest of the filling.

Wash the fruit and if it has seeds or pits, remove them, blend in a food processor or a blender with lemon zest and juice, until obtaining a smooth paste. Add the reserved gelatin to the fruit.

Beat the cream with an electric mixer until it begins to thicken, add powdered sugar and continue beating until it is firmer.

Mix the mashed fruit with cream cheese and then add whipped cream, mixing in folding motion.

Now is when the tricky part begins: with a serrated knife, trim the tips of one end of the ladyfingers, to make a side with flat tips. On the base of the mold where you will assemble the charlotte, arrange one layer of ladyfingers (leaving some room), then arrange the ladyfingers with the trimmed tips facing down and the sugar side facing outwards. You can add support with ladyfinger pieces. When you finish covering the mold with ladyfingers, pour half of the fruit mixture, arrange one layer of ladyfingers, and then the rest of the fruit mixture.

Refrigerate for 8 hours.

Unmold the charlotte, decorate, and enjoy!

Recipe by: @minigourmet