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)

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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