Charlotte Cake – Elegant Raspberry Mousse Dessert

This Charlotte Cake is a show-stopping, no-bake dessert layered with delicate ladyfingers, fluffy raspberry mousse, and tender sponge cake.

With its creamy texture, vibrant berry flavor, and stunning presentation, it’s the kind of dessert that looks fancy but is surprisingly easy to make.

Whether you’re celebrating a special occasion or simply craving a light and fruity sweet, this raspberry charlotte cake is sure to impress guests and satisfy your summer dessert dreams.

Why You’ll Love This Recipe

No baking for the mousse – The mousse sets beautifully with gelatin

Berry-packed flavor – Thanks to the homemade raspberry syrup and preserves

Light and airy texture – From whipped cream folded into raspberry mousse

Perfect for celebrations – Looks elegant, serves a crowd

Make-ahead friendly – Chill overnight and it’s ready to serve

Naturally stunning – Finished with whipped cream and fresh raspberries

What You’ll Need (Ingredient Highlights)

Frozen raspberries – Simmered into a bright, tangy raspberry syrup

Gelatin – Gives the mousse its signature light but sliceable texture

Heavy whipping cream – Beaten to soft peaks for a fluffy mousse

Sponge cake – Homemade and light, perfect as a base

Ladyfingers – Line the pan for structure and visual appeal

Raspberry preserves – Adds sweet, concentrated berry flavor between layers

Lemon juice – Brightens both the syrup and simple syrup

Confectioners’ sugar – Sweetens the whipped cream just right

Fresh raspberries & mint – Optional, but perfect for topping

Pro Tips Before You Start

Strain raspberry syrup thoroughly – Press with a spoon to get every drop

Cool the syrup completely – But don’t let it set before mixing with cream

Use a springform pan – For easy unmolding and clean sides

Trim the sponge cake and ladyfingers – Ensures a perfect fit

Reserve whipped cream for topping – Chill it in a piping bag ahead of time

Let it chill overnight – For best texture and clean slices

How to Make Charlotte Cake

Step 1: Make the Raspberry Syrup
In a saucepan, combine 10 oz frozen raspberries and ½ cup granulated sugar.

Cook over medium, stirring occasionally, until the mixture thickens to a jam-like consistency.

Strain through a fine sieve, pressing well to extract all liquid—you should get about ⅔ cup raspberry syrup.

Stir in 2 Tbsp lemon juice and 1 Tbsp unflavored gelatin.

Return to the pan and heat gently, whisking until gelatin dissolves (do not boil).

Cool to room temperature.

Step 2: Bake the Sponge Cake
Preheat oven to 350°F and line a 9-inch springform pan with parchment.

In a stand mixer, whisk 4 eggs on high for 1 minute, then gradually add ⅔ cup sugar and continue beating for 7 minutes until thick and pale.

Sift together ⅔ cup cake flour and ¼ tsp baking powder, then fold into the egg mixture in 2 additions.

Don’t overmix. Bake 23–25 minutes until golden and springy.

Let cool completely, then slice horizontally into 2 layers.

Step 3: Prepare the Base and Border
Line the inner walls of your springform pan with plastic wrap.

Trim ½ inch off the edges of both sponge cake layers and place one at the bottom of the pan.

Trim ½ inch off the bottom of each ladyfinger, then place them standing upright around the cake.

Brush the cake and the inside of the ladyfingers with ⅓ of the lemon simple syrup (made from 1 cup warm water + 1 Tbsp lemon juice + 1 Tbsp sugar).

Spread 1½ Tbsp raspberry preserves over the cake layer.

Step 4: Whip the Cream
In a clean bowl, beat 3 cups heavy cream with 6 Tbsp powdered sugar to soft, spreadable peaks.

Reserve 1½ cups of whipped cream in a piping bag for topping and refrigerate.

Step 5: Make the Raspberry Mousse
Once the raspberry syrup is at room temperature, fold it into the remaining whipped cream, a little at a time, until fully combined.

This is your raspberry mousse.

Step 6: Assemble and Chill
Spread half of the raspberry mousse over the first cake layer.

Top with the second sponge cake layer, brush with remaining syrup, and spread with 1½ Tbsp raspberry preserves.

Add the remaining mousse and smooth the top.

Pipe reserved whipped cream over the top and garnish with fresh raspberries and mint leaves.

Cover and chill for at least 3 hours or overnight.

What to Serve With Charlotte Cake

Sparkling rosé – Bright and lightly sweet

Lemon tea – Balances the mousse with a subtle citrus note

Fresh fruit salad – Complements the berry flavors

Mint lemonade – Refreshing for summer servings

Champagne or prosecco – For a festive finish

Variations / Substitutions

Use strawberries or blueberries instead of raspberries

Try cherry preserves for a twist on the filling

Use store-bought sponge cake if you’re short on time

Make it chocolate – Use chocolate ladyfingers and drizzle with ganache

Add a swirl of lemon curd between mousse layers

Storage & Reheating Tips

Fridge – Store in the fridge for up to 3 days, covered tightly

Freezer – Not ideal; mousse texture may become grainy when thawed

Serving tip – Slice with a warm knife for clean cuts

Make ahead – Can be assembled 24 hours in advance

Leftovers – Keep chilled; enjoy cold straight from the fridge

FAQs

Can I use fresh raspberries instead of frozen?
Yes! Just simmer them with sugar as directed to make the syrup.

What if I don’t have gelatin?
Gelatin is essential to set the mousse.

Agar agar might work but hasn’t been tested in this recipe.

Is this dessert gluten-free?
Not as written. You’d need gluten-free ladyfingers and cake flour substitute.

Can I use store-bought sponge cake?
Yes, if you’re in a pinch, but homemade gives better texture.

Will the mousse set firmly?
Yes, thanks to the gelatin, it sets soft but sliceable after chilling.

Can I leave out the preserves?
You can, but they add an extra boost of fruity flavor between layers.

Final Thoughts

This Charlotte Cake is the definition of elegant simplicity—light, airy, and bursting with fresh raspberry flavor.

With its classic structure, creamy mousse, and stunning presentation, it’s a recipe that turns any table into a celebration.

Whether you serve it for brunch, birthdays, or afternoon tea, it’s guaranteed to impress.