Description
A dessert that dazzles both the eyes and the palate, combining luscious white chocolate, tart raspberries, and delicate savoiardi biscuits.
Ingredients
Scale
- 27 thin savoiardi biscuits
- 2 x 180g blocks white chocolate, finely chopped
- 600ml thickened cream
- 300ml extra thickened cream, to decorate
- 2 eggs, separated
- 2 tsp gelatine powder
- 2 x 125g punnets fresh raspberries
- Chopped Turkish delight, mini white marshmallows & chopped pistachios, to decorate
- White Choc Crackles:
- 50g white chocolate, finely chopped
- 40g (1 cup) rice bubbles
Instructions
- Start by releasing the base of a 21cm springform pan, inverting it, and lining it with baking paper. Make sure to reattach the ring securely. To create a beautiful biscuit border, trim one end of each savoiardi so it stands 1cm above the pan edge. Arrange these biscuits vertically around the inner rim with the curved ends facing up. Before pouring the mousse, line the base with whole biscuits, ensuring you fill any gaps with the offcuts.
- Take a heatproof bowl and set it over simmering water to melt the white chocolate carefully. This method ensures that the chocolate melts evenly and doesn’t burn. Once melted, remove the bowl from heat and let it cool slightly. In a separate small bowl, sprinkle the gelatine over 2 tablespoons of hot water and stir until it dissolves. Mix this gelatine solution into the slightly cooled melted chocolate, allowing it to blend thoroughly.
- Using a whisk, beat the egg yolks in a mixing bowl until they appear pale and creamy. This process introduces air into the yolks, giving your mousse a light texture. Add the egg yolk mixture to the chocolate mixture, stirring well to combine everything perfectly.
- In another large mixing bowl, whip the 600ml of thickened cream until soft peaks form. It’s essential to achieve this consistency rather than stiff peaks to ensure a smooth mousse. Next, gently fold the whipped cream into the chocolate mixture. Use a rubber spatula to incorporate both mixtures without losing the airiness you’ve created.
- In a clean bowl, whisk the egg whites until they reach firm peaks. This technique will add further lift to your mousse. Carefully fold the whipped egg whites into the chocolate mixture. Take your time here, as the goal is to maintain that light, airy texture.
- Now you’re ready to assemble the charlotte! Scatter half of the fresh raspberries into the biscuit-lined pan. Carefully pour the chocolate mousse over the berries, ensuring an even coverage. After that, top with the remaining raspberries, gently pressing them into the mousse to secure their position. Once assembled, place the pan in the refrigerator for at least six hours or overnight to allow it to set properly.
- For an added touch of decor, melt the additional white chocolate and fold it through the rice bubbles. Spread this mixture onto a tray and allow it to set. Once hardened, break the chocolate crackle into shards or pieces for serving over the charlotte.
- When you’re ready to serve, whip the remaining 300ml of thickened cream until it holds its shape. Pipe or spoon this whipped cream over the top of the charlotte, creating a lavish decoration. Finally, finish with your choice of chopped Turkish delight, mini white marshmallows, chopped pistachios, and the white choc crackles for that gourmet touch.
Notes
This charlotte is best when made the day before, allowing the flavors to meld and the dessert to set properly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 80 mg
- Protein: 5 g