Raspberry and Rose Charlotte
1 hour plus a few hours rest
This is a perfect cake for any celebration! We added a red ribbon to make it look like the present it is. There is something really beautiful and subtle in the mixture of raspberries and rose water, I cannot stop recommending it. In this recipe, we almost create a twist on a berry tiramisu. You will need more lady fingers than you think, so stock up! I used about 55-60 to fill out my 12 inch spring form.
The greatest thing? Since it is socially acceptable to buy lady fingers instead of baking your own, this cake is really easy to make! The only challenge is not overcooking the Bavarian cream. Don’t forget, never let it boil! The second bubbles start coming up, it separates. When cooking the cream, you are not looking for a consistency as thick as pudding, it is more like a gravy.
Nico’s birthday was a few weeks back, so we decided to throw him a big birthday party! I wanted to have an opportunity to celebrate this awesome guy, have a great time with our friends, and to eat some amazing food. Raspberries are his favorite, and is the cake that he requested!
For the rest of our birthday meal, we made a big French and Moroccan style feast. Our main dish was one of my favorite Moroccan recipes, a Duck and Lamb Couscous steamed traditionally in my glorious copper couscousier! Check out my recipe for the Lamb and Duck Couscous with Apricots here as well as my guide to a Perfectly Steamed Couscous here! Because 5 minute instant couscous is for weaklings my friends!
We also cooked one of my favorite eggplant recipes, the Eggplant Zaalouk and a simple and delicious Butternut Squash Soup with Feta Cheese. Stay tuned for our Butternut Squash soup recipe soon!
- 60 lady fingers
- 4 cups fresh raspberries
- rose syrup:
- 1/2 cup water
- 3 tablespoons rose water
- 3/4 cup sugar
- Bavarian creme:
- 3 teaspoons gelatin
- 4 egg yolks
- 6 tablespoons sugar
- 1 cup milk
- 4 tablespoons water
- 2 1/2 cups heavy cream, chilled
- For the syrup, combine all of the ingredients, bring to simmer, stir until the sugar dissolves and set aside to cool.
- For the Bavarian cream, whisk egg yolks, gelatin, and sugar until pale and fluffy.
In a pan, simmer milk and rose water together.
Pour 1/3 of the milk mixture into the egg mixture to temper. Stir to combine.
Pour the egg yolks back into the remaining rose milk in the pan.
Cook over low mixture until thickened to the consistency of gravy over low heat.
Do not allow it to boil at any time, it will separate. If the eggs look cooked and start to separate into an egg and water mixture, turn off the heat, discard,
and try again.
Set aside to cool to room temperature while you prepare the other ingredients. (Do not refrigerate to cool as the gelatin will set very quickly.)
Once cooled, whip the heavy cream until firm peaks form and combine with the cooled Bavarian cream.
- While the Bavarian cream is cooling, trim about 30 lady fingers to the height of your spring form pan.
Arrange the lady fingers around the perimeter with the sugared sides facing the exterior.
Arrange more lady fingers to cover the bottom of the pan.
Brush the rose syrup all over the lady fingers on the bottom and sides of the pan.
- Top the lady fingers with 1/4 of the Bavarian cream mixture.
Top with about a cup or so of raspberries, make sure there is space between the berries.
Add 1/4 more of the Bavarian cream.
Add the remaining lady fingers, dipping them in the rose syrup before adding.
Cover with half of the remaining cream.
Add a half a cup more berries.
Top with the remaining cream.
Arrange all of the remaining berries on top to decorate.
- Place in the refrigerator to chill for at least 2-3 hours. I prefer to make it the night before.
To serve, remove from spring form pan and add a ribbon for extra flair!