Raspberry Charlotte

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.

SERVES12 to 16

TIME2 hours, plus 5 hours chilling and 20 minutes resting

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WHY THIS RECIPE WORKS

The classic Charlotte Russe, a grand dessert consisting of a Bavarian cream encased in sponge cake, has fallen out of favor, partly because it’s fussy to make, and partly because lean sponge cake and bouncy gelatinized mousse don’t hold muc...

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