Imagine bringing a cake to the table that looks like it belongs in a Parisian patisserie. Tall, elegant, wrapped in delicate ladyfingers, tied with a ribbon, and filled with silky mousse or cream. That’s the charm of a Charlotte Cake.
Charlotte cake, often called Charlotte Russe, is a European classic that feels both vintage and refined. Traditionally, it’s made by lining a mold with ladyfinger biscuits and filling the center with mousse, custard, or fruit cream. When chilled and sliced, it reveals a beautiful contrast between the structured biscuit border and the soft, airy filling inside.
It’s the kind of dessert that feels impressive yet surprisingly achievable. No complicated frosting techniques. No elaborate piping. Just layering, chilling, and patience. The result? A light, creamy, celebration-worthy cake that looks stunning from every angle.
Ingredients
For the Outer Layer:
- 24–30 lady-finger biscuits (savoiardi)
- ½ cup fruit juice or simple syrup (for lightly soaking)
For the Filling (Strawberry Mousse Version):
- 2 cups fresh strawberries (hulled and chopped)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy whipping cream
- 1 packet (7g) unflavored gelatin
- 3 tbsp water (for blooming gelatin)
For Garnish:
- Fresh strawberries
- Powdered sugar
- Mint leaves (optional)
- Decorative ribbon (optional but classic)
Kitchen Tools
- 8-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Spatula
- Blender or food processor
- Cooling rack or refrigerator space
How to Make Charlotte Cake
1.Prepare the Pan
Line the base of your springform pan with parchment paper. Arrange ladyfingers upright around the inside edge of the pan, placing them tightly side by side to create the signature border. You may trim the bottoms slightly if needed so they stand evenly.
This step creates the iconic Charlotte “wall.”
2.Lightly Soak the Ladyfingers
Brush the ladyfingers lightly with fruit juice or simple syrup. Be careful not to oversoak, you want them moist but still structured. Place a layer of ladyfingers flat on the bottom of the pan to create the base.
3.Prepare the Strawberry Puree
In a saucepan, combine strawberries, sugar, and lemon juice. Cook gently over medium heat until the strawberries soften and release their juices. Blend until smooth and allow to cool slightly.
4.Bloom the Gelatin
Sprinkle gelatin over 3 tablespoons of water. Let sit for 5 minutes until it swells. Warm gently until dissolved (do not boil), then stir into the strawberry puree. Allow the mixture to cool to room temperature.
5.Whip the Cream
In a separate bowl, whip heavy cream until soft peaks form. Gently fold the cooled strawberry mixture into the whipped cream. Use slow, careful motions to keep the mousse airy and light. This is where the filling transforms into silky, cloud-like mousse.
6.Assemble the Cake
Pour the strawberry mousse into the prepared ladyfinger-lined pan. Smooth the top gently with a spatula. Refrigerate for at least 4–6 hours, or preferably overnight, until fully set.
Patience is key here, chilling allows the structure to firm up beautifully.
7.Release & Decorate
Carefully remove the springform ring. If desired, tie a ribbon around the cake for a traditional presentation.
Top with fresh strawberries, a light dusting of powdered sugar, or mint leaves for elegance.
8.Slice & Serve
Use a sharp knife dipped in warm water for clean slices. Each slice should reveal:
- Structured ladyfinger border
- Creamy strawberry mousse center
- Light biscuit base
It’s airy, refreshing, and perfect for warm-weather celebrations.
Tips for Perfect Charlotte Cake
Chill thoroughly — under-chilling will cause the cake to collapse.
Do not oversoak ladyfingers — too much liquid makes them mushy.
Fold gently — maintain mousse lightness.
Use fresh fruit — quality ingredients make a noticeable difference.
Springform pan is essential — ensures clean removal.
Fun Variations
Chocolate Charlotte – Use chocolate mousse instead of strawberry.
Raspberry Charlotte – Swap strawberries for raspberries for a tart twist.
Coffee Charlotte – Dip ladyfingers in espresso and fill with mascarpone cream.
Mango Charlotte – Tropical version with mango puree and whipped cream.
Charlotte cake is elegant without being heavy. It’s soft yet structured, delicate yet celebratory. There’s something satisfying about building the ladyfinger walls, pouring in that airy mousse, and watching it transform into a dessert that looks professionally crafted.
From its beautiful presentation to its light, creamy texture, Charlotte cake feels like a special occasion, even if you’re simply making it for a weekend treat. Once you slice into it and see that smooth mousse surrounded by delicate biscuits, you’ll understand why this European classic has remained timeless.
