Individual Raspberry Mousse Charlottes
Serves: 4 charlottes, feeding 2-3 each
If you have 4, 4" springform pans, you can assemble the charlottes all at once and refrigerate them for a few hours before unmolding them to set the ingredients. This way they will be easier to tie with string as the mousses will have set and will hold the ladyfingers together.
  • 1 recipe Raspberry Mousse(simply sub the strawberries for raspberries)
  • 1 recipe ladyfingers, piped into about 2½" fingers, close together. Pipe out 4, 3" round circles as well, then bake as directed.
  • 1 C. Mascarpone (pre-made or homemade)
  • ½ C. Powdered Sugar
  • Juice of ½ a small Lemon
  • ½ C. Heavy cream, whipped to stiff peaks
  1. To make the Lemon Mascarpone Cream:
  2. Place the mascarpone and powdered sugar in the bowl of a stand mixer and beat together until smooth. Scrape down the sides of the bowl. Add the lemon juice and mix in until smooth. Add the whipped cream to the bowl and gently fold in. Set aside.
  3. To Assemble:
  4. The easiest way to assemble these charlottes is to use a 4" springform pan. Place one ladyfinger circle in the center of the springform pan. Place the ladyfingers around the circle, vertically, so that the tops of the ladyfingers are touching the springform sides. Leave as many ladyfingers intact as you can, assuming you baked them so that they cling together on the sides,
  5. Spoon or pipe raspberry mousse into the center of the ladyfinger circle with raspberry mousse, filling it ⅔ of the way full.
  6. Spoon or pipe the lemon mascarpone cream on top of the raspberry mousse, filling to the top of the ladyfingers.
  7. Top the lemon mascarpone cream with fresh raspberries. Release the sides of the springform pan and tie with a little ribbon or string to help keep it together.
  8. Repeat with the remaining ladyfingers and mousse.
  9. Refrigerate the charlottes for at least 3-4 hours before serving.
Recipe by The Kitchen McCabe at