A charlotte is a wonderful alternative to cake for special occasions, elegantly lined with delicate ladyfingers and often decorated with a ribbon. This bavarian filling is light and creamy, not overpowering with either of the raspberry or coconut flavor profiles. If you prefer to amp up one of the two, decorating it with more fresh berries than recommended or some shredded coconut on top would do the trick. This recipe can also be simplified by using store bought ladyfingers as well.

Makes one 8 or 9-inch charlotte, serves 10 to 12



  • 4 large eggs (200 grams), separated
  • 1 teaspoon vanilla
  • ½ cup (100 grams) granulated sugar, divided
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 cup (114 grams) cake flour
  • 3-4 tablespoons confectioners’ sugar, for dusting

Raspberry-Coconut Bavarian

  • 1 tablespoon powdered gelatin
  • 1 ½ cups cold heavy cream (360 grams), divided
  • 1 half-pint (170 grams) fresh raspberries
  • 1/4 cup plus 2 tablespoons granulated sugar (75 grams), divided
  • 2 large eggs (100 grams)
  • Pinch of salt
  • 1 3/4 cups (one 14-ounce can or 400 grams) unsweetened coconut milk
  • ½ teaspoon coconut extract

Coconut-Infused Whipped Cream

  • ¾ cup (180 grams) heavy cream
  • ¼ cup (30 grams) sweetened shredded coconut

For Decorating

  • 1 half-pint (170 grams) fresh raspberries


Make the Ladyfingers:

  1. Preheat the oven to 375°F. Line two half sheet pans with parchment paper and generously sprinkle with confectioners’ sugar. Set aside.
  2. In a medium sized mixing bowl, combine the egg yolks, the vanilla and half of the sugar. Using a hand mixer on medium-high speed, beat the mixture until thick and pale, approximately 5 minutes.
  3. Using a separate medium sized bowl, combine the egg whites, cream of tartar and salt. Make sure the beaters on the hand mixer are cleaned thoroughly, and then on medium-high speed, beat until the mixer is frothy and lightened approximately 1 minute. With the mixer running, gently add the remaining sugar in a slow stream and beat until the eggs reach stiff peaks.
  4. Gently fold the yolk mixture into the whites, and then sift the flour over the mixture and fold in as well.
  5. Using a piping bag fitted with a ½-inch round tip, pipe an 8-inch circle on one half sheet pan for the base of the charlotte. On the other sheet pan, pipe 3-inch long strips, being sure to space them at least 1 to 2 inches apart to allow spreading. This should yield you about 25 to 30 ladyfingers. Generously dust both pans with the rest of the confectioners’ sugar and bake immediately.
  6. Bake for 10 minutes or until set, remove from oven and set on racks to cool to room temperature. If not using right away, store in an airtight container for up to 2 days.

Make the Bavarian:

  1. Add 1/4 cup cold heavy cream to a small bowl and sprinkle gelatin over it. Set aside to bloom.
  2. In a medium sized bowl, mash the raspberries with 2 tablespoons until no large chunks are left and set aside to macerate.
  3. In a separate medium sized bowl, whisk together the eggs, sugar and salt to combine.
  4. Heat the coconut milk in a medium sized saucepan over medium-high heat until it comes to a simmer and add a little bit to the egg mixture at a time, whisking to temper the eggs.
  5. Return the mixture back to the saucepan, reduce the heat to medium-low and cook, stirring constantly until the mixture hits 170°F or it coats the back of a wooden spoon, about 4 to 5 minutes.
  6. Add the gelatin mixture and whisk to combine and melt the gelatin.
  7. Remove from heat, strain over another medium sized bowl in an ice bath and cool until thickened but not set, stirring occasionally.
  8. Once the mixture is almost set , add the coconut extract and fold in the raspberries.
  9. In a separate medium sized bowl with a handheld mixer, whip the balance of heavy cream until medium peaks and fold into the raspberry-coconut mixture. Use immediately.

Assemble the Charlotte:

  1. Using an 8 or 9-inch ring mold and a cake board or a springform pan, line with the round cake base layer, leaving approximately a ¼ to ½-inch gap on all sides to fit the lady fingers.
  2. Trim the ladyfingers to an even height and line the sides of the mold, making sure there are no significant gaps.
  3. Fill the lined mold with the bavarian, smoothing out the top and refrigerating until set, approximately 3-4 hours.

Make the Whipped Cream:

  1. Combine the heavy cream and coconut in a small saucepan and bring to a boil over medium-high heat.
  2. Once the mixture is at a boil, turn the heat off, cover and let steep for 15 minutes.
  3. Strain the mixture into a small mixing bowl, discarding the coconut, and refrigerate until the cream is chilled completely, approximately 1 hour.
  4. Using a handheld mixer or whisk, beat cream until firm peaks and use immediately.
  5. Unmold the charlotte, top with whipped cream and fresh raspberries and serve. This slices best slightly chilled. It can be refrigerated for up to 4 days.



Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

Latest Recipes

More Like This