Raspberry Charlotte Express

It takes a wall of ladyfinger cookies to hold in the sweet, creamy flavor of the Raspberry Charlotte Express!


  • 30 to 40 ladyfinger cookies, or similar
  • 3 1/3 cups mascarpone cheese
  • 1/2 cup plus 2 tablespoons heavy cream
  • 5 tablespoons powdered sugar, plus more to garnish
  • 1 1/4 pounds fresh raspberries


  1. In a mixing bowl, beat the mascarpone, heavy cream and powdered sugar together until combined.
  2. Prepare a springform pan with buttered parchment paper. Arrange the ladyfingers vertically around the edges of the pan, and line the bottom with more cookies.
  3. Add a layer of mascarpone mixture on top of the cookie layer, then another layer of cookies, followed by a layer of raspberries. Add another layer of cream and top this with a full layer of raspberries.
  4. Place in refrigerator for 3 hours.
  5. Remove mold and sprinkle with powdered sugar before serving.