Berry Charlotte Cake
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I have created a unique take on this classic dessert. It’s similar to a no-bake cheesecake recipe because it does not call for a baked sponge or other type of baked cake base that traditional Charlotte cake recipes have.
This results in a relatively short ingredient list. Additionally, we are using the same ingredient to avoid having excessive leftovers.
Shopping list:
- Mascarpone – Use it if you can. If you cannot find it in your local store, try substituting with cream cheese.
- Sour cream – Crème Fraiche is a great alternative.
- Powdered/confectioners’ sugar – Or icing sugar (when in the UK).
- Unsalted butter – Don’t use any butter substitutes!
- Powder gelatin – Choose what you are familiar with and follow the package instructions.
- Ladyfingers – You can use either store-bought or homemade ladyfingers.
- Mixed berries – Choose any berries you like or that are in season—strawberries, raspberries, blackberries, blueberries, etc. It does not matter which you use as long as they are fresh.
Kitchen utensils and gadgets:
- Small bowl – To bloom the gelatine
- Two medium mixing bowls – For the crumb mixture and filling
- Food processor
- Electric mixer
- 6-inch springform pan – You need a cake pan with a removable bottom for this recipe!
- Plastic wrap
- A glass with a flat bottom
- Cutting board & knife – To trim the ladyfingers
How to make a Charlotte cake with berries
This is only an overview of this dessert. A full recipe card with measurements is at the bottom of this post.
The creamy mascarpone layer is ready in a minute or two. You whisk together mascarpone, sour cream, sugar and vanilla extract. To this, you add bloomed and dissolved gelatin.
Ladyfingers are used for both the crust (instead of a sponge cake) and the decorative edges. For the edges, you cut off about 1/2-inch (1.5-centimeter) from one end. These cut-offs can be used either for the crust or you can add some of them to the filling later.
Fresh berries go into the mascarpone mixture and then on top of the cake.
Assembling a Charlotte cake may seem tricky, but once you follow the detailed instructions in the recipe card, you cannot go wrong.
Storage
Charlotte cake must be kept in the fridge, either wrapped in a plastic wrap or in a cake container.
Frequently asked questions
Use them to make a tiramisu or a trifle. They can easily replace Graham crackers or digestive biscuits when making all sorts of desserts, from cheesecakes to dessert cups or parfaits.
Yes, you can. It is best made a day in advance and kept refrigerated until serving. For the freshest look, top the cake with the berries right before serving.
You must use a springform pan. If you don’t, you will not be able to take the cake out of the pan.
Julia’s tips
Preserve the fruits – use apricot jam mixed with a little hot water and brush this over the fruits/berries. This helps keep the berries fresh for longer.
Keep it together – You want the ladyfingers to hold nicely together without them coming off. To achieve this, it is best to use a ribbon of your choice to secure them in place.
More summer desserts for your summer gatherings:
White chocolate waffle cake is a no-bake recipe for a unique cake where the base is made with waffles—an easy and playful twist on traditional summer sweets. Mini cherry clafoutis are perfect when cherries are in season, offering a light, baked treat with a soft custard-like texture. And the blueberry cheesecake is a creamy, no-bake dessert that does not call for gelatin!
Watch how to make this no-bake Charlotte cake
Berry Charlotte Cake Recipe
Ingredients
For ladyfinger crust and wall:
- 24 ladyfingers (7 ounces/200 grams)
- 5 tablespoons butter melted (70 grams)
For the mascarpone layer:
- 2½ teaspoons powder gelatin (7 grams)
- 14 ounces sour cream
- 9 ounces mascarpone cheese
- ⅔ cup powdered sugar (80 grams), see note 1
For the topping:
- 8 ounces fresh berries of your choice, rinsed and pat-dried (240 grams)
Instructions
- Ladyfinger crust and wall: Take about 15 ladyfingers and trim about 1/2-inch (1.5-centimeter) off one end (see note 2). Place the trimmings in a food processor along with the remaining uncut ladyfingers. Pulse for a few seconds, until fine crumbs form. Mix the crumbs with melted butter until well combined.
- Line the base of a springform pan with plastic wrap and attach the ring. Pour the crumb mixture in and press it down firmly using a flat-bottomed glass to form a solid base.
- With the spoon handle, push the crumbs away from the edges, just enough to make room for the ladyfingers. Stand the trimmed ladyfingers upright along the edge of the pan to form a “wall”. If the last one doesn’t fit, trim it lengthwise as needed. Once the wall is in place, use the glass again to smooth out any loose crumbs on the base.
- Mascarpone layer: In a medium mixing bowl, beat together the sour cream, mascarpone and powdered sugar with an electric mixer until smooth and creamy. Set aside.
- Sprinkle gelatin over 3 tablespoons of cold water. Let it sit for 5–10 minutes to bloom. Then transfer to a saucepan, add 1-2 tablespoons of water, heat gently over medium-low heat, stirring until dissolved. Do not boil! Let cool slightly.
- Pour the slightly cooled gelatin into the mascarpone mixture and whisk for about 1 minute, until fully combined.
- Assemble: Pour half of the mascarpone mixture into the center of the cake.
- Add a handful of fresh berries. Top with the remaining mascarpone filling and smooth the surface.
- Cover the cake with plastic wrap and refrigerate for at least 8 hours (ideally overnight) to let it set properly.
- Once chilled and set, top the cake with fresh berries right before serving.
Video
Notes
- It is possible to add more sugar. I suggest tasting the mixture and adding more only if you feel you prefer more.
- You may need more or less ladyfingers, depending on their size (Some are wider while others are thinner). If not sure, simply line the half of the inside wall of the springform pan with them, then double this number. If you think you need 12, perhaps leave aside 13 just to be sure.
- This is a small cake that feeds 6 people. You can double the recipe and use a larger springform pan (8 or 9-inch).
