Go Back

White Christmas Charlotte Cake

White Christmas charlotte cake layers white chocolate mousse, tart cranberry filling, and crisp ladyfingers in a 9-inch springform pan. Chill until the mousse is firm, then finish with chopped pistachios and confectioners' sugar.
Print Recipe Pin Recipe
Prep Time 1 hour 35 minutes
Cook Time 16 minutes
Chilling 8 hours
Total Time 9 hours 51 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Cook the cranberry filling
  • 12 oz cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 0.5 cup water
  • 1 tbsp orange juice
  • 1 tsp orange zest finely grated
Make the white chocolate mousse
  • 1.5 tsp unflavored gelatin
  • 2 tbsp water cold
  • 3 cup heavy cream divided (1 cup for the chocolate base and 2 cups cold for whipping)
  • 12 oz white chocolate finely chopped
  • 1 tsp vanilla extract
Assemble and chill the charlotte
  • 36 ladyfingers dry (savoiardi), about 10 ounces
  • 0.33 cup pistachios shelled unsalted, finely chopped
  • 1 tbsp confectioners' sugar

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Cook the cranberry filling
  1. Combine the cranberries, granulated sugar, and water in a medium saucepan.
  2. Cook over medium heat for 10-12 minutes, stirring often, until the berries burst and the mixture thickens.
  3. Stir in the orange juice and zest.
  4. Transfer the cranberry mixture to a bowl and cool completely, about 1 hour.
  5. Refrigerate the cranberry filling until cold.
Make the white chocolate mousse
  1. Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes to soften.
  2. Heat 1 cup of the heavy cream in a small saucepan over medium heat until steaming, about 3-4 minutes.
  3. Remove the cream from the heat and stir in the softened gelatin until dissolved.
  4. Pour the hot cream over the white chocolate and let stand for 2 minutes.
  5. Whisk the mixture until smooth.
  6. Stir in the vanilla.
  7. Cool the chocolate mixture, stirring occasionally, until just warm and still fluid, about 85-90°F, 15-20 minutes.
  8. In a large bowl, whip the remaining 2 cups cold heavy cream with a mixer on medium-high speed to medium peaks, about 2-4 minutes.
  9. Fold one-third of the whipped cream into the chocolate mixture to lighten it.
  10. Gently fold in the remaining cream until no streaks remain.
Assemble and chill the charlotte
  1. Lightly grease the sides of a 9-inch springform pan and line the bottom with a parchment round.
  2. Stand ladyfingers snugly around the inside edge of the pan, sugar-coated sides facing out.
  3. Arrange the remaining ladyfingers over the bottom, breaking pieces to fill gaps.
  4. Spread half of the mousse over the ladyfinger base.
  5. Spoon the cold cranberry filling over the mousse, leaving a 1/2-inch border.
  6. Cover the cranberry filling with the remaining mousse.
  7. Smooth the top and cover the pan loosely.
  8. Refrigerate for at least 8 hours, until the mousse is firm.
  9. Run a thin knife around the inside edge of the pan and remove the springform ring.
  10. Sprinkle the pistachios and confectioners' sugar over the top just before serving.

Notes

For neat slices, use a thin knife warmed in hot water and wiped dry between cuts. Store covered in the refrigerator for up to 3 days; freeze without the garnish for up to 1 month and thaw in the refrigerator. For a gluten-free variation, use gluten-free ladyfingers.