The holiday season is a time for joy, laughter, and sharing indulgent treats with the people you love. What better way to celebrate than with a show-stopping dessert that combines elegance, flavor, and a touch of festive magic? This White Christmas Charlotte with Raspberries and Pistachio is a dessert that dazzles on any holiday table. From its creamy white chocolate mousse filling to the vibrant raspberries and crunchy pistachios, this no-bake treat is an irresistible crowd-pleaser.
As you assemble this masterpiece, you’ll find yourself fully immersed in the holiday spirit, creating not just a dessert, but a memory. Let’s explore how you can craft this stunning dish step-by-step!
Why You’ll Love This White Christmas Charlotte
You’ll adore this dessert for its visual appeal and unique combination of textures and flavors. The soft, airy mousse pairs beautifully with the tartness of fresh raspberries and the nutty crunch of pistachios. The savoiardi (ladyfinger cookies) lining provides a sturdy yet delicate frame, while the white chocolate crackles add a festive finishing touch.
Plus, it’s a no-bake recipe, so you don’t have to worry about oven space during your busy holiday prep. It’s easy, elegant, and packed with Christmas cheer.
Ingredients for White Christmas Charlotte
Here’s everything you’ll need to create this stunning dessert. The ingredients are divided into sections for better organization.
For the Charlotte
| Ingredient | Amount |
|---|---|
| Thin savoiardi biscuits (ladyfingers) | 27 |
| White chocolate, finely chopped | 2 x 180g blocks |
| Thickened cream | 600ml |
| Eggs | 2 (separated) |
| Gelatine powder | 2 teaspoons |
| Fresh raspberries | 2 x 125g punnets |
For Decoration
| Ingredient | Amount |
|---|---|
| Thickened cream (for topping) | 300ml |
| Chopped Turkish delight | As desired |
| Mini white marshmallows | As desired |
| Finely chopped pistachio kernels | As desired |
For the White Chocolate Crackles
| Ingredient | Amount |
|---|---|
| White chocolate, finely chopped | 50g |
| Rice bubbles (crisped rice cereal) | 40g (1 cup) |
Step-by-Step Instructions
1. 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.
- Microwave the mixture for 10 seconds, or until dissolved. Stir well and set aside to cool slightly.
2. Make the White Chocolate Mousse
- Place the finely chopped white chocolate (from the two 180g blocks) in a heatproof bowl over a pot of simmering water. Stir until melted and smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whip 600ml of thickened cream until soft peaks form.
- In another bowl, beat the egg yolks until pale and creamy. Fold the egg yolks into the melted white chocolate along with the cooled gelatine mixture.
- Gently fold the whipped cream into the white chocolate mixture until it’s smooth and fully combined.
3. Prepare the Savoiardi Lining
- Line the base and sides of a 20cm springform pan with savoiardi biscuits. Trim the biscuits as needed to make them fit snugly around the edges.
- Place a single layer of biscuits on the bottom of the pan to create a base.
4. Assemble the Charlotte
- Pour half of the white chocolate mousse into the prepared pan, spreading it evenly over the savoiardi base.
- 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 biscuits on top.
5. Chill the Charlotte
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the charlotte is fully set.
6. 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 they’re evenly coated.
- Spread the mixture onto a sheet of parchment paper and let it set. Break into small pieces for garnish.
7. Decorate the Charlotte
- Once the charlotte is set, carefully remove it from the springform pan and transfer it to a serving plate.
- Whip the extra 300ml of cream to soft peaks and spread it evenly over the top of the charlotte.
- Decorate with chopped Turkish delight, mini white marshmallows, finely chopped pistachios, fresh raspberries, and white chocolate crackles.
8. Serve and Enjoy
- Slice into the charlotte with a sharp knife and serve to your eager guests. Watch their faces light up as they take their first bite!
Tips for a Perfect White Christmas Charlotte
- Work with Fresh Ingredients: Fresh raspberries and high-quality white chocolate make all the difference in flavor.
- Trim Savoiardi Carefully: Cut the biscuits to fit snugly in your pan for a neat and polished look.
- Chill Overnight: Allow the charlotte to set overnight for the best texture and flavor.
- Creative Garnishing: Add extra flair with edible glitter or holiday-themed sprinkles for a festive touch.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 25g |
| Sugar | 20g |
| Sodium | 120mg |
Why White Christmas Charlotte is Perfect for the Holidays
This dessert isn’t just delicious—it’s an experience. From assembling the layers to decorating with your favorite festive garnishes, every step is filled with the joy of creating something special. Its bright, creamy filling and crunchy textures make it a perfect centerpiece for Christmas celebrations.
FAQs About White Christmas Charlotte with Raspberries and Pistachio
1. Can I make this recipe ahead of time?
Yes! This dessert is ideal for making a day ahead. Prepare and refrigerate overnight for the best results.
2. Can I substitute the pistachios?
Absolutely. You can use almonds, hazelnuts, or even omit the nuts entirely if you prefer.
3. What if I don’t have a springform pan?
You can use any deep dish or cake pan, but a springform pan makes it easier to remove the charlotte for serving.
4. How do I store leftovers?
Cover the charlotte with plastic wrap and refrigerate for up to 3 days.
5. Can I use frozen raspberries?
Fresh raspberries are recommended for their texture and flavor, but frozen raspberries can work in a pinch. Make sure to thaw and drain them before use.
6. What’s a good substitute for savoiardi biscuits?
If savoiardi biscuits aren’t available, you can use sponge cake slices or graham crackers as an alternative.
Final Thoughts and Call to Action
This White Christmas Charlotte with Raspberries and Pistachio is more than a dessert—it’s a celebration of festive flavors and textures. From its creamy white chocolate mousse to its tart raspberries and crunchy pistachios, this charlotte is guaranteed to wow your holiday guests.
Are you ready to bring a touch of elegance to your Christmas table? Gather your ingredients, follow the steps, and let the magic unfold. Share your creation with friends and family, and don’t forget to savor every bite of this holiday masterpiece!
Print
White Christmas Charlotte with Raspberries and Pistachio
- Total Time: 4 hours 30 minutes
- Yield: 8–10 servings
Description
Bring a touch of elegance to your holiday table with this stunning White Christmas Charlotte with Raspberries and Pistachio. Featuring a creamy white chocolate mousse, a tart raspberry center, and a crunchy pistachio garnish, this no-bake dessert is the perfect festive centerpiece. Easy to assemble, visually stunning, and irresistibly delicious, it’s a dessert you’ll want to make every holiday season.
Ingredients
For the Charlotte:
- 27 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 (as desired)
- Mini white marshmallows (as desired)
- Finely chopped pistachio kernels (as desired)
For the White Chocolate Crackles:
- 50g white chocolate, finely chopped
- 40g (1 cup) rice bubbles (crisped rice cereal)
Instructions
1. Prepare the Gelatine Mixture:
- Sprinkle the gelatine powder over 2 tablespoons of cold water in a small bowl.
- Let it sit for 5 minutes until spongy, then microwave for 10 seconds or until dissolved. Stir and set aside to cool slightly.
2. Make the White Chocolate Mousse:
- Place the finely chopped white chocolate in a heatproof bowl over simmering water. Stir until melted and smooth, then remove from heat and cool slightly.
- In a bowl, whip 600ml of thickened cream until soft peaks form.
- In another bowl, beat the egg yolks until pale. Gently fold the yolks and the cooled gelatine mixture into the melted white chocolate.
- Carefully fold the whipped cream into the chocolate mixture until smooth.
3. Prepare the Savoiardi Lining:
- Line the base and sides of a 20cm springform pan with savoiardi biscuits, trimming them as needed to fit snugly.
- Place a single layer of biscuits on the bottom of the pan.
4. Assemble the Charlotte:
- Pour half of the white chocolate mousse into the lined pan, spreading it evenly over the biscuit base.
- 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 biscuits on top to complete the charlotte.
5. Chill the Charlotte:
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
6. Make the White Chocolate Crackles:
- Melt the 50g of white chocolate in a heatproof bowl over simmering water.
- Stir in the rice bubbles until well coated.
- Spread the mixture on parchment paper and let it set. Break into small pieces for garnish.
7. Decorate the Charlotte:
- Once set, carefully remove the charlotte from the springform pan and transfer it to a serving plate.
- Whip the extra 300ml of cream to soft peaks and spread it over the top of the charlotte.
- Decorate with chopped Turkish delight, mini marshmallows, chopped pistachios, fresh raspberries, and white chocolate crackles for a festive finish.
8. Serve and Enjoy:
- Slice into the charlotte and serve chilled. Each slice is guaranteed to bring holiday cheer to your guests!
Notes
- Make Ahead: This dessert is perfect for preparing a day in advance. Letting it chill overnight improves its texture and flavor.
- Substitutions: If savoiardi biscuits are unavailable, you can use sponge cake slices or graham crackers as an alternative.
- Storage: Store leftovers in the refrigerator for up to 3 days, covered tightly with plastic wrap.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
