When raspberries first appear, I always make this charlotte - and absolutely with homemade whipped cream!
7 people made this
400ml whipping cream
1 egg white
8 tablespoons caster sugar
3 tablespoons vanilla sugar
syrup from tinned pears
1 packet sponge fingers
300g fresh raspberries
Method Prep:30min › Extra time:12hr chilling › Ready in:12hr30min
First, prepare the whipped cream. Whisk the whipping cream with the egg white until stiff. Whisk in the caster sugar and the vanilla sugar; set aside.
Pour the syrup from a tin of pears into a shallow bowl. Dip each sponge finger quickly into the syrup, and place the sponge fingers vertically around the edges of a charlotte mould, then line the bottom of the mould with a layer of the sponge fingers.
Continue layering the whipping cream, raspberries and sponge fingers until the mould is filled. Cover tightly with cling film and place in the refrigerator for at least 12 hours before unmoulding onto a serving plate. Serve very cold.