Celebrate the season with this stunning White Christmas Charlotte—a no-bake dessert that combines layers of creamy white chocolate mousse, raspberries, and crisp savoiardi biscuits. Finished with a topping of white chocolate crackles, pistachios, Turkish delight, and mini marshmallows, this dessert is as festive as it is indulgent. Perfect for impressing guests at holiday gatherings, this recipe is a blend of delicate textures and rich flavors, making it a memorable centerpiece for your Christmas dessert table.
Ingredients:
For the Charlotte:
- 27 thin savoiardi biscuits (ladyfinger cookies)
- 2 x 180g blocks white chocolate, finely chopped
- 600ml thickened cream
- 2 eggs, separated
- 2 teaspoons gelatine powder
- 2 x 125g punnets fresh raspberries
For Decoration:
- 300ml thickened cream (for topping)
- Chopped Turkish delight
- Mini white marshmallows
- Finely chopped pistachio kernels
For the White Chocolate Crackles:
- 50g white chocolate, finely chopped
- 40g (1 cup) rice bubbles (crisped rice cereal)
Instructions:
- Prepare the Gelatine Mixture: In a small bowl, sprinkle the gelatine powder over 2 tablespoons of cold water. Let it sit for 5 minutes until it becomes spongy, then microwave it for 10 seconds or until dissolved. Set aside to cool slightly.
- Make the White Chocolate Mousse: In a heatproof bowl, melt the 2 blocks of finely chopped white chocolate over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly. In a mixing bowl, whip 600ml of thickened cream until soft peaks form. In a separate bowl, beat the egg yolks until pale, then fold them into the melted white chocolate along with the gelatine mixture. Gently fold the whipped cream into the white chocolate mixture until smooth and combined.
- Prepare the Savoiardi Lining: Line the base and sides of a 20cm springform pan with savoiardi biscuits, trimming if necessary so they fit snugly. Place a single layer on the bottom as well.
- Assemble the Charlotte: Pour half of the white chocolate mousse into the prepared pan, spreading it evenly over the savoiardi. Scatter one punnet of fresh raspberries over the mousse layer. Pour the remaining mousse on top, smoothing it with a spatula. Add another layer of savoiardi on top.
- Chill the Charlotte: Cover the charlotte with plastic wrap and refrigerate for at least 4 hours, or until fully set.
- Make the White Chocolate Crackles: Melt the remaining 50g of white chocolate in a heatproof bowl over simmering water. Stir in the rice bubbles until well coated. Spread the mixture on a piece of parchment paper and let it set. Break into small pieces for garnish.
- Decorate the Charlotte: Once set, carefully remove the charlotte from the pan and place it on a serving plate. Whip the extra 300ml cream to soft peaks and spread a layer on top of the charlotte. Sprinkle with chopped Turkish delight, mini marshmallows, finely chopped pistachio kernels, fresh raspberries, and white chocolate crackles for a festive touch.
Conclusion:
This White Christmas Charlotte is a show-stopping holiday dessert with layers of creamy mousse, juicy raspberries, and a crisp ladyfinger shell. With its colorful toppings and luxurious flavor, it’s a delightful way to spread holiday cheer and make lasting memories around the dessert table. Enjoy the elegance and ease of this no-bake treat with loved ones this festive season!