Raspberry Charlotte

Name: Raspberry Charlotte
Yield: Serves 12 to 16
Ingredients: 1 1/4 teaspoons, unflavored gelatin; 2 tablespoons, water; 3 , large egg yolks (reserve whites for cake); 2 teaspoons, cornstarch; 1 pound (3 1/4 cups) fresh or thawed frozen, raspberries; 2/3 cup (4 2/3 ounces), sugar; 2 tablespoons, unsalted butter; Pinch, salt; 1 3/4 cups, heavy cream; 1/2 teaspoon, unflavored gelatin; 1 tablespoon, lemon juice; 1/2 cup, seedless raspberry jam; 2/3 cup (2 2/3 ounces), cake flour; 6 tablespoons (2 2/3 ounces), sugar; 3/4 teaspoon, baking powder; 1/8 teaspoon, salt; 1/4 cup, vegetable oil; 1 , large egg plus 3 large egg whites (reserved from filling); 2 tablespoons, water; 1 teaspoon, vanilla extract; 1/4 teaspoon, cream of tartar

76 comments

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

Desserts or Baked Goods

SERVES12 to 16

TIME2 hours, plus 5 hours chilling and 20 minutes resting

has video

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...

This is a members' feature.