Berry Mousse Charlotte
- 4 large eggs, room temperature
- 2/3 cup sugar
- 2/3 cup cake flour
- 1/4 teaspoon baking powder
- 1 package ladyfinger cookies
- 1 cups blackberries, divided
- 1 cups raspberries, divided
- 3 cups blackberries, divided
- 3 cups raspberries, divided
- 4 tablespoons sugar, divided
- 2 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 2 (8-ounce) packages cream cheese
- 2 envelopes powdered gelatin
- 1/3 cup boiling water
Berry Mousse Charlotte
- Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs for 1 minute. Add the sugar and continue beating on high for 5 to 7 minutes until thick and voluminous.
- Sift together cake flour and baking powder and fold into the beaten eggs until just incorporated. Bake for 20 to 25 minutes or until golden brown. Cool completely.
- Trim the cake by removing the outer 1/4 inch around the edge.
- Level the top by removing the top 1/4 inch.
- Line the bottom of a clean springform pan with parchment paper and place the cake inside.
- Trim the bottom 1/2 inch off the ladyfingers and place them cut side down around the outer layer with the rounded side facing out.
- Pour the blackberry mixture into the bottom of the springform pan. Put the pan in the freezer for 10 minutes.
- Gently add the raspberry layer over the blackberry layer. Freeze for another 10 minutes.
- Top with the white cream cheese layer and refrigerate for 3 hours or overnight.
- Just before serving, garnish with the remaining berries.
- Reserve 1 cup each of blackberries and raspberries and set aside for garnish.
- In a small saucepan over medium heat, heat 3 cups of the raspberries with 1 tablespoon of sugar. Cook for about 5 minutes until berries break up and release their juices. Strain seeds and set aside to cool. Repeat with 3 cups of blackberries and 1 tablespoon of sugar.
- Meanwhile, whip the heavy cream until thick. Add in the powdered sugar and continue to whip until soft peaks form.
- In a separate microwavable bowl, microwave cream cheese for 15 to 20 seconds until soft. Stir well, and then add to whipped cream and beat until smooth.
- In a small bowl, pour boiling water over gelatin powder. Stir for about 2 minutes until gelatin is dissolved. Beat into cream cheese mixture until well blended.
- Pour mixture equally into 3 separate bowls.
- Stir the raspberry puree in one bowl and the blackberry puree into another. Leave one bowl untouched.