Charlotte Russe Dessert

Charlotte Russe is a chilled, no-bake cake lined with ladyfingers, filled with light cream mousse, and layered with strawberries. It looks like a bakery showpiece but is surprisingly simple to make at home.

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Prep Time 30

Chilling time 4

Total Time 4 30

Servings: 8 slices

Course: Dessert

Cuisine: Central European

Calories: 320

Ingredients Method Notes

Ingredients

For lining the pan:

1 package ladyfingers about 24–30
2 tablespoons simple syrup or fruit juice

For the filling:

2 cups heavy cream chilled
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 packet unflavored gelatin
3 tablespoons cold water
2 cups fresh strawberries sliced

For topping:

1 cup strawberries or mixed berries

Optional: shaved chocolate or a thin fruit glaze

Method

Step 1: Prepare the pan

Line the bottom of a springform pan with parchment paper. Arrange ladyfingers upright around the edges. Cover the base with more ladyfingers laid flat. Lightly brush with simple syrup or juice.

Step 2: Bloom the gelatin

In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes. Warm gently until fully dissolved.

Step 3: Make the cream filling

Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Slowly pour in dissolved gelatin while whipping to create a smooth mousse.

Step 4: Assemble the cake

Spread a thin layer of cream on the base. Add sliced strawberries. Cover with more cream. Repeat until the pan is full, finishing with cream on top.

Step 5: Chill the dessert

Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 6: Add toppings

Before serving, decorate with fresh strawberries, mixed berries, or shaved chocolate. Release the springform ring carefully. Serve cold.

Notes

Use firm ladyfingers (savoiardi) for best structure. Softer varieties may collapse.
For a lighter version, replace half the cream with Greek yogurt.
Always slice cold for neat cuts.