Description

This Heavenly Vanilla Berry Charlotte Cake is a light, refreshing no-bake dessert perfect for celebrations. It features delicate ladyfingers soaked in coffee and coffee liqueur, layered with a creamy vanilla-infused whipped cream mousse set with gelatin, and topped with a vibrant mix of fresh berries sweetened with lemon juice and sugar. The result is an elegant, airy cake that combines silky texture with bright fruity flavors, ideal for impressing guests or enjoying a special occasion treat.

Ingredients

Scale

Ladyfinger Base

24 pieces Ladyfingers (Savoiardi) (Sponge cake can work in a pinch.)
1 cup Brewed Coffee (Swap with milk if coffee isn’t your thing.)
1/4 cup Coffee Liqueur (Optional for enhanced flavor.)

Vanilla Cream Filling

2 cups Heavy Cream (Heavy whipping cream is also a great alternative.)
3/4 cup Granulated Sugar (Use powdered sugar for smoother texture.)
2 teaspoons Vanilla Extract (Fresh vanilla beans elevate flavor.)
2 teaspoons Gelatin Powder (Agar-agar can be a substitute.)
1/4 cup Water (Necessary for blooming the gelatin.)

Berry Topping

3 cups Mixed Berries (Any seasonal berries can substitute.)
1 tablespoon Sugar (Adjust based on sweetness of berries.)
1 tablespoon Lemon Juice (Lime juice can be used for variation.)

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Instructions

Prepare the Gelatin: Sprinkle the 2 teaspoons of gelatin powder over 1/4 cup of cold water and allow it to bloom for about 5 minutes until it becomes spongy and absorbs the water.
Soak Ladyfingers: Mix the brewed coffee with the optional coffee liqueur in a shallow dish. Quickly dip each ladyfinger into this mixture to soak lightly, ensuring not to let them become soggy. Arrange the soaked ladyfingers around the sides and bottom of a springform pan or mold to form the cake shell.
Make Vanilla Cream Mousse: In a saucepan, gently warm the bloomed gelatin until completely dissolved. In a large mixing bowl, whip the 2 cups of heavy cream with 3/4 cup sugar and 2 teaspoons vanilla extract until soft peaks form. Gradually add the dissolved gelatin to the whipped cream while mixing to combine thoroughly.
Assemble the Cake: Pour the vanilla cream mousse into the ladyfinger-lined mold, smoothing the top evenly. Cover and refrigerate the cake for at least 4 to 6 hours, preferably overnight, to allow the gelatin to set and the flavors to meld.
Prepare Berry Topping: Toss the mixed berries with 1 tablespoon sugar and 1 tablespoon lemon juice in a bowl. Let them macerate for about 15 minutes to release their juices and soften slightly.
Top and Serve: Once the charlotte is set, carefully remove it from the mold and transfer to a serving plate. Spoon the macerated berries over the top of the cake just before serving to keep the ladyfingers crunchy and the presentation fresh.

Notes

You can substitute agar-agar for gelatin to make the recipe vegetarian, but adjust quantity as per package instructions.
If coffee flavor isn’t preferred, swap brewed coffee with milk or fruit juice in soaking liquid.
Use powdered sugar in cream for a smoother, less grainy texture.
For extra flavor, fresh vanilla bean seeds can replace vanilla extract.
Choose berries that are in season to maximize freshness and flavor.
Ensure ladyfingers are only lightly soaked to prevent sogginess.