Mini Charlotte Cake Recipe | Elegant Mini Dessert

Mini Charlotte Cake

A fruity, creamy delight with a probiotic twist!
This mini Charlotte cake layers soft lady fingers with a refreshing raspberry mousse made with Yakult Gold—light, elegant, and perfect for sharing.

(3.5)

Prep Time: 20 mins
Dessert
Serves 4

Ingredients

Raspberry Mousse

3 packs whipping powder
2 bottles Yakult Gold
2 cups Frozen Raspberry
1/2 cup Sugar
2 tbs Lemon Juice
1 1/2 tbs Gelatine

Charlotte base

Lady fingers biscuits
1 cup Water
1 tbs Sugar
1 tbs Lemon juice

Toppings

Raspberries
Mint Leaves Optional
Whipped Cream
Raspberry Mousse

Instructions

On a pot add sugar, lemon juice & frozen raspberry in low heat

Cook Berries

Keep stirring till all ingredients combine

Stir

Strain the mixture to remove seeds

Strain

Place it back on the pan & add gelatin

Add Gelatin

Keep stirring till gelatin is dissolved & then set aside to cool (avoid boiling it)

Dissolve & Cool

In a separate bowl add the whipping powder and 2 bottles of Yakult gold

Whipping Mix

Whisk till creamy and fluffy texture

Whisk

Gradually fold in the raspberry syrup (the raspberry syrup should be cooled completely)

Fold In

Base for the Chorlotte cake

Base Prep

Chop the lady finger

Chop

For the syrup mixture, add 1 cup water, 1 tbs sugar and 1 tbs lemon juice then mix it toger untill sugar completly dissolved

Syrup Mix

Start assembling the base by dipping the lady finger in the syrum mixture and put it on your glass container

Dip & Layer

Add the cream mixture and top it with fresh raspberries

Cream Layer

Place in fridge before serving to serve cold

Chill

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