Les Madeleines recipe for Raspberry Charlotte @lesmadeleines

Berries are one of my favorite spring summer fruits to enjoy – but on the top of my list are Raspberries! I mean – seriously, who doesn’t love a raspberry? Whether it be in a lemonade, a cobbler or even just enjoyed fresh and chilled – raspberries are a staple in our home during the hotter months!

Today, Pastry Chef Romina Rasmussen, owner of Les Madeleines is sharing with us a delicious and refreshing Raspberry Charlotte recipe for all of us at home to enjoy!


Raspberry Charlotte

Pastry Chef Romina Rasmussen

Les Madeleines



3 cups raspberry puree

¾ cup sugar

5 sheets gelatin

1 cup heavy cream whipped

4 egg whites

1 cup powdered sugar, plus more for dustin

4 egg yolks

1 cup cake flour

½ teaspoon vanilla extract


Method for Raspberry Bavarian:

  1. Bloom 3 sheets of gelatin in ice water
  2. Bring 2 cups of raspberry puree to a boil
  3. Add ½ cup sugar and bloomed gelatin to puree and mix until dissolved
  4. Cool over an ice bath until it begins to hold its shape, but is still soft
  5. Whip 1 cup heavy cream and fold into puree


Method for Raspberry Gelée

  1. Bloom 2 sheets of gelatin in ice water
  2. Bring 1 cup raspberry puree to a boil
  3. Add ¼ cup sugar and bloomed gelatin to puree and mix until both have dissolved
  4. Cool slightly and pour into a 6” cake pan lined with plastic wrap
  5. Let set in refrigerator (can be frozen to store, which will also make it easier to remove)


Method for Lady Fingers

  1. Preheat the oven to 350 degrees Farenheit
  2. Whisk 4 egg whites until frothy
  3. Add 1 cup powdered sugar slowly to make meringue and whip to a stiff peak
  4. Add 4 egg yolks and ½ teaspoon vanilla, folding gently to not deflate the batter
  5. Sift in 1 cup cake flour and continue to fold gently until just combined
  6. Pipe using a small tip (#3) into two 6” disks
  7. Use the remaining batter to pipe into 3 ½” fingers
  8. Dust generously with powdered sugar and bake for 4-6 minutes
  9. The Lady Fingers should be white but should bounce back



  1. Line a 6” cake pan with plastic wrap, leaving a generous overhang
  2. Place one of the Lady Finger disks on the bottom, upside down
  3. Using approximately half of the Bavarian, pour it over the cake
  4. Place a second Lady Finger disk over the Bavarian
  5. Top the cake with the gelée
  6. Fill the rest of the pan with the remaining Bavarian
  7. Freeze the cake (when it is frozen you can use the excess plastic to lift it out of the pan)
  8. Place the cake on a cake stand or cardboard circle
  9. Set Lady Fingers around the outside of the cake and hold in place by tying with a decorative ribbon

10. Decorate the top of the Raspberry Charlotte with fresh raspberries and whipped cream


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