The elegance of a charlotte comes from the presentation. First you line a charlotte mold or cake pan with lady fingers. You can use slices of sponge cake or pound cake, but lady fingers are traditional. Then you fill the inside with a mousse of your choice. If you add some gelatin to the cream before whipping it (a.k.a. make a bavarian), your charlotte tends to hold together a little better.
Unmolded, the charlotte looks so pretty on a serving tray! Definitely let you guests get a look at the finished cake before diving in. If your mousse is holds together well, you can serve it in slices. Otherwise, we simply scoop out a bit of the mousse into a bowl and add a few of the lady fingers on the side.
Here are a few recipes to try with spring berries!
Do you have a favorite charlotte recipe?