If you’re looking for an effortless yet show-stopping dessert this holiday season, the White Christmas Charlotte is exactly what you need. This no-bake beauty combines delicate ladyfinger biscuits, luscious white chocolate mousse, and bursts of fresh raspberries for a dessert that’s as elegant as it is delicious. It’s perfect for holiday gatherings or anytime you want to impress without turning on the oven. Plus, it’s surprisingly simple to make, and the layers of flavors and textures come together to create a magical treat your guests will rave about.
Why You’ll Love This White Christmas Charlotte
There’s something so satisfying about a dessert that looks gorgeous but doesn’t require hours in the kitchen. This Charlotte dessert checks all those boxes. It’s refreshingly light, thanks to the airy mousse and fresh fruit, but still indulgent with creamy white chocolate and the subtle crunch from pistachios and Turkish delight. It’s make-ahead friendly, which is a lifesaver during busy holiday prep, and the decorating is so much fun — you can really personalize it with your favorite festive toppings. Trust me, once you try it, this recipe will become a staple at your holiday table.
Ingredients
Here’s what you’ll need to pull together this showstopper. I’ve included some handy tips to help you pick the best ingredients:
- 27 savoiardi (ladyfinger biscuits) — These are light and airy, perfect for soaking up the mousse without getting soggy too quickly.
- 360g white chocolate, chopped — Use good-quality white chocolate with real cocoa butter for the creamiest mousse.
- 600ml thickened cream, plus 300ml extra for topping — Fresh cream whips up beautifully to give the mousse its light texture.
- 2 eggs, separated — If you’re cautious about raw eggs, look for pasteurized ones or skip as explained in the FAQs.
- 2 teaspoons gelatine powder — This helps the mousse set nicely; powdered gelatine dissolves more evenly.
- 2 tablespoons water — For blooming the gelatine.
- 2 x 125g punnets fresh raspberries — Fresh berries add a perfect tart contrast and beautiful color.
- Turkish delight, chopped — Adds a fun chewy texture and a subtle floral note.
- Mini white marshmallows — For that classic holiday sweetness and fluff.
- Finely chopped pistachios — They add a lovely crunch and nutty flavor.
For the white chocolate crackles:
- 50g white chocolate, melted
- 1 cup rice bubbles (crispy rice cereal)
How to Make White Christmas Charlotte
Prepare the Pan
Start by lining the base of a 21cm (8-inch) springform pan with baking paper. Trim one end of each savoiardi so they stand upright neatly inside the pan. Press them gently against the sides and cover the base with more biscuits, trimming to fit perfectly. This biscuit “shell” will hold the mousse and fillings beautifully.
Melt the White Chocolate
In a microwave-safe bowl, combine 300ml of the thickened cream and chopped white chocolate. Microwave in 30-second bursts, stirring between each, until smooth and silky. Set this aside to cool just a bit — you want it warm, not hot, before mixing with the eggs.
Mix the Mousse Base
Whisk the egg yolks into the slightly cooled white chocolate mixture. Meanwhile, sprinkle the gelatine powder over the 2 tablespoons of water and let it bloom for 3 minutes. Warm the gelatine gently in the microwave for about 20 seconds until fully dissolved, then stir it into the chocolate mixture.
Whip the Cream and Egg Whites
Beat the remaining 300ml of cream until soft peaks form. In a separate bowl, whisk the egg whites to soft peaks as well. Gently fold both into the white chocolate mixture, taking care to keep the mousse light and airy.
Assemble the Charlotte
Pour half the mousse into the prepared pan. Sprinkle 1½ punnets of fresh raspberries evenly over the mousse, then pour over the remaining mousse. Smooth the surface with a spatula and cover with cling film. Pop it into the fridge for at least 6 hours, or better yet, overnight — this allows the mousse to set beautifully.
Make the White Chocolate Crackles
While the mousse is chilling, mix the melted white chocolate with the rice bubbles on a lined tray. Spread evenly and let it set completely. Once hardened, break it into irregular chunks for a fun, crunchy garnish.
Decorate and Serve
Once the mousse is fully set, carefully unmold the charlotte from the pan. Top with the remaining whipped cream, scatter fresh raspberries, chopped Turkish delight, mini marshmallows, pistachios, and those irresistible white chocolate crackles. The festive colors and textures make for a stunning centerpiece that’s sure to wow.
Tips and Tricks for Perfect White Christmas Charlotte
- Trimming the Ladyfingers: Don’t skip trimming the savoiardi at one end; it helps them stand upright snugly for that elegant tall shape.
- Whisking Eggs Safely: If you’re concerned about raw eggs, pasteurized eggs are a great option, or you can omit them by substituting with whipped cream and gelatin only.
- Chilling Time is Key: Give yourself plenty of time for chilling. The mousse needs those hours to firm up and develop flavor.
- Boost Flavor: Toast your pistachios lightly before chopping to enhance their nuttiness.
- Gelatine Bloom: Bloom the gelatine properly — this step is crucial for a smooth, non-grainy mousse texture.
- Make Crackles Ahead: The white chocolate crackles can be prepared a day ahead and stored in an airtight container to save time.
Variations You’ll Love
- Swap raspberries for a mix of strawberries and blueberries for a colorful berry burst.
- Add a pinch of cinnamon or nutmeg into the mousse for a warm holiday spice twist.
- For a dairy-free version, use coconut cream instead of heavy cream and skip the gelatine for a looser set.
- Experiment with dark chocolate mousse instead of white chocolate for a richer, more intense dessert.
- Add a splash of orange liqueur or Chambord to the mousse for an adult-only festive treat.
Storage Instructions
Store your White Christmas Charlotte in the refrigerator, well covered, for up to 3 days. This dessert does not freeze well due to its delicate mousse texture, so avoid freezing. When ready to serve, remove it from the fridge and let it sit for about 10-15 minutes to soften slightly — it will taste even better!
Serving Suggestions
This dessert shines on its own, but you can serve it alongside a light fruit salad or a simple mint tea to balance the richness. It’s a fantastic centerpiece for holiday dinners, Christmas parties, or New Year’s celebrations. The layered look with the fresh raspberries peeking through makes each slice a delight to behold.
Frequently Asked Questions
Can I make this dessert a day ahead?
Absolutely! In fact, it’s best to assemble the day before to let the mousse fully set and the flavors meld.
What if I only have frozen raspberries?
Thawed frozen raspberries work fine; just make sure to drain excess juice to avoid making the mousse too wet.
Can I substitute the savoiardi biscuits?
Sponge cake fingers or regular ladyfingers make excellent substitutes.
Is it safe to eat raw eggs in this recipe?
If you’re worried, use pasteurized eggs or omit the eggs entirely and increase cream and gelatin to maintain the mousse texture.
What pan size works best?
A 21cm (8-inch) springform pan is ideal for the height and layers of this charlotte.
How can I keep the mousse from collapsing?
Ensure you fully dissolve the gelatin and fold in the whipped cream and egg whites gently to maintain airiness.
Can I use store-bought whipped cream for topping?
Freshly whipped cream is best for texture and flavor, but stabilized store-bought cream can work in a pinch.
Final Thoughts
This White Christmas Charlotte is a magical dessert that brings both elegance and joy to your holiday celebrations. It’s surprisingly simple to make but delivers wow-factor in every slice with its creamy mousse, fresh berries, and festive toppings. Whether you’re a seasoned baker or just looking for an easy no-bake recipe, this charlotte will quickly become a favorite in your kitchen. Give it a try and watch your guests’ faces light up with delight!
White Christmas Charlotte
Ingredients
- 27 pieces savoiardi (ladyfinger biscuits)
- 360 g white chocolate, chopped
- 600 ml thickened cream, plus 300ml extra for topping
- 2 large eggs, separated
- 2 teaspoons gelatine powder
- 2 tablespoons water
- 2 x 125g punnets fresh raspberries
- to taste Turkish delight, chopped
- to taste mini white marshmallows
- to taste finely chopped pistachios
- 50 g white chocolate (for crackles), melted
- 1 cup rice bubbles (crispy rice cereal)
Instructions
- Line the base of a 21cm springform pan with baking paper. Trim one end of each savoiardi so they stand upright inside the pan. Line the sides of the pan with the biscuits, and cover the base with more, trimming to fit.
- In a microwave-safe bowl, combine 300ml cream and chopped white chocolate. Microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly.
- Stir egg yolks into the cooled white chocolate mixture.
- Sprinkle gelatine over 2 tablespoons of water. Let sit for 3 minutes, then microwave for 20 seconds and stir into the chocolate mixture.
- Beat remaining 300ml cream until soft peaks form. In another bowl, beat egg whites to soft peaks. Gently fold both into the white chocolate mixture.
- Pour half of the mousse into the pan. Add 1½ punnets raspberries, then the rest of the mousse. Smooth the top and chill for at least 6 hours or overnight.
- Mix melted white chocolate with rice bubbles and spread on a tray. Let set, then break into chunks to make white chocolate crackles.
- Unmold the charlotte and top with whipped cream, remaining raspberries, Turkish delight, marshmallows, pistachios, and white chocolate crackles.
