White Christmas Charlotte is a festive no-bake dessert made with layers of ladyfinger biscuits, creamy white chocolate mousse, fresh raspberries, and festive toppings. Perfect for holiday gatherings with its elegant look and delightful flavor.
600mlthickened cream, plus 300ml extra for topping
2largeeggs, separated
2teaspoonsgelatine powder
2tablespoonswater
2x 125g punnetsfresh raspberries
to tasteTurkish delight, chopped
to tastemini white marshmallows
to tastefinely chopped pistachios
50gwhite chocolate (for crackles), melted
1cuprice 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.