Mixed Berry Charlotte Cake will definitely satisfy your taste buds! Base made of ladyfingers is followed by creamy mascarpone filling and topped with fresh mixed berries!
If you are looking for a simple no bake dessert that delivers amazing flavor, look no more! This Charlotte cake recipe is the way to go!
I like no bake cakes and this one is my second favorite after this no-bake banoffee pie. Hang on! Maybe… no…correction! This mixed berry Charlotte cake is definitely number 1 on my list!
Now I had a picture in my head. It was a Charlotte cake. I knew what the filling would be but I had no idea about the base and topping.
All I wanted to make was a no bake Charlotte cake. It had taken me a while but finally I had come to a conclusion: ladyfingers crumb base, mascarpone/crème fraiche filling and mixed berry topping! Yum! Sounded delicious in my head!
The preparation is pretty simple
For the crumb base you mix ladyfinger crumbs with melted butter.
For the filling just whisk crème fraiche, mascarpone, icing sugar and dissolved gelatin.
For the toppling all you have to do is rinse berries of your choice. I went for raspberries and blackberries but you can use any berries. It will be delicious no matter what you top the cake with.
To make the mascarpone layer more interesting I simply poured about ½ of the mixture in the tin (when assembling the cake), then broke 2 or 3 ladyfingers into smaller pieces and threw them, together with a handful of berries over this layer. Finally, I poured the rest of the filling over.
TIP: Top your cake after it has been chilled in the fridge for several hours! This way the berries will stay fresher as once rinsed they go off fast.
Guys, you must try it! Mixed berry Charlotte cake is a simple, yet delicious dessert that will definitely be on your Most-favorite-desserts list once you have tasted it!
- Mango Tiramisu
- No Bake Banana Banoffee Pie
- No Bake Peach Cheesecake Bites
- No Bake Chocolate Biscuit Cake
Want to see how to make Mixed Berry Charlotte Cake? Watch the video!
Sprinkle gelatin over 2-3 tablespoons cold water. Let it stand for 5-10 minutes.
Meanwhile: Set aside about 18 ladyfingers. Throw the rest of them in a food processor and process until you get crumbs like texture.
In a bowl, combine crumbs and melted butter until the crumbs are evenly coated with the butter.
Using an electric mixer, mix icing sugar, mascarpone and crème fraiche until it has creamy texture.
Back to the gelatin: Pour in 2-3 tablespoons warm water and stir until dissolved. Add this to creamy mascarpone mix and give it a whisk for about a minute. Set aside.
Line your cake tin with cling film (or just the bottom). Take cling film and make a snake out of it. Place this around the bottom sides. This is to prevent the crumbs spreading towards the sides where the lady fingers will go. Now fill the tin with crumbs mixture. Use a spoon/your hand or a bowl to press down the crumbs. Make sure you press hard. You need to create a base that will hold its shape. Once done, remove the cling film snake.
Start lining the inside “wall” of the tin with lady fingers (thanks to the cling film snake, you should have a gap between the tin and crumbs base. This will help you keep lady fingers in place).
Note: You can trim off one end of each of the ladyfingers. This will give you a sealed look and crumbs won’t get through as there won’t be any gaps.
When all the lady fingers are standing in place, pour in half of the mascarpone filling. At this stage the filling should be thicker so it won’t run through the gaps between the ladyfingers (unless they are huge). Now break some leftover ladyfingers (2-4 pcs) and throw them in altogether with a handful of rinsed berries. Cover with the rest of the filling.
Place in the fridge for 3+ hours. For best results I suggest around 8 hours.
At last top with berries and serve!