Are you looking for a show-stopping dessert?  Something light and fresh?  Look no further.  These individual berry charlottes fit the bill.  I have always, always wanted to make a charlotte.  They are so beautiful and seemingly complex.  A dessert filled with mousse, topped with fresh berries and tied with a bow is right up my alley.  Over a year ago I purchased a regular charlotte mold as well as individual ring molds with this goal in mind.  What took me so long?  For one thing, I’ve never been extremely fond of lady fingers.  Up to this point the only kind I had tried were store bought, and those are nothing to write home about.  Mostly, I had just built these up in my head so much that I didn’t think the real life result would live up to my idea of them.

Finally, inspired by Valentine’s Day coming up and the fresh berries at the store, I decided it was time to get over my anxieties and just go for it.  I am so, so glad I did.  These individual desserts were lovely, light and refreshing.  It turns out homemade lady fingers are worlds better than the purchased variety.  (Though, don’t forget the step of sprinkling powdered sugar on them before baking!  They look much prettier than without the sugar.)  I am really excited to try more varieties of charlottes when other fruits are in season.  I think they would be an ideal Valentine’s Day dessert, but even more they call to mind an elegant bridal or baby shower.

On a related note, I must say how thrilled I am that my son is learning phrases like “ladyfingers”, “blackberry mousse” and “raspberry mousse”.  I have a very sophisticated two year old :)  He loved everything about these, the mousse in particular.  And I loved watching him enjoy it!

Individual Berry Charlottes
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Yield: 4-5 individual charlottes

For the ladyfingers:
3 large eggs, separated
½ cup confectioners’ sugar, sifted, plus more for sprinkling
1/3 cup granulated sugar
½ cup all-purpose flour

For the blackberry mousse:
½ cup strained blackberry puree
2 tsp. granulated sugar
½ tsp. gelatin
1½ tsp. cold water
½ cup heavy cream

For the raspberry mousse:
½ cup strained raspberry puree
2 tsp. granulated sugar
½ tsp. gelatin
1½ tsp. cold water
½ cup heavy cream

Fresh berries, for serving

To make the lady fingers, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until foamy.  Gradually add the sifted confectioners’ sugar, and continue whipping the egg whites until a stiff, glossy meringue forms.  Transfer the meringue mixture to a medium mixing bowl.  In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and granulated sugar.  Beat on medium speed until thick and pale yellow.  With a spatula, fold the egg yolk mixture into the meringue until smooth and blended, taking care not to deflate the egg whites.  Gently fold in the flour until no streaks remain.

Preheat the oven to 375˚ F.  Line two baking sheets with parchment paper or silicone baking mats.  Transfer the batter to a pastry bag fitted with a plain round tip.  Pipe the ladyfingers onto the prepared baking pans, about 3 inches long and 1 inch wide.  Additionally, pipe small rounds for the bases of the charlottes (about 2½-3 inches in diameter).  Sprinkle additional confectioners’ sugar over the piped ladyfingers.  Bake until light golden, about 10 minutes, rotating the pans halfway through baking.  Let cool on the pans 10-15 minutes, then remove the ladyfingers and cake bases to a wire rack to cool completely.  (Yield: approximately 36 ladyfingers plus 4 cake bases)

To make the blackberry mousse, combine the blackberry puree and sugar in a small saucepan over medium heat.  Bring to a boil.  While the mixture is heating, combine the gelatin and water in a small bowl to soften.  Once the fruit puree reaches a boil, remove from the heat.  Stir in the softened gelatin mixture.  Let cool to room temperature.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!)  With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.

To assemble the charlottes, place a cake disk inside the bottom of each 3-inch ring mold on a flat plate or baking sheet.

Line the edges of the mold with upright ladyfingers, flat sides facing toward the center.

With the blackberry mousse in a pastry bag fitted with a large plain round tip, pipe some of the mousse so that it comes approximately halfway up the height of the ladyfingers.  Transfer to the freezer to let the mousse set, about 30 minutes.

To make the raspberry mousse, combine the raspberry puree and sugar in a small saucepan over medium heat.  Bring to a boil.  While the mixture is heating, combine the gelatin and water in a small bowl to soften.  Once the fruit puree reaches a boil, remove from the heat.  Stir in the softened gelatin mixture.  Let cool to room temperature.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!)  With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.

Fill a pastry bag fitted with a large plain round tip with the raspberry mousse.  Pipe a layer of the mousse into the center of the charlottes, leaving at least ½-inch of exposed ladyfingers to act as a rim for the berry topping.  Transfer the charlottes to the refrigerator to chill the mousse until ready to serve.

Before serving, gently remove the ring molds from the charlottes.  Tie a decorative bow around the outside of each cake.  Top with fresh berries and serve chilled.

Source: adapted from Cannelle et Vanille

  • These are gorgeous, almost (just almost) too pretty to eat! Loving the shades of pink.

  • Gorgeous! I’ve always wanted to make charlottes too.

  • Look how gorge those lovelies are! All those pinks…and the ribbons! So beautiful…and such nice names…ladyfingers, charlottes, mousse…just divine!

  • Posti4

    Annie you did a beautiful job here! Two questions for you what #tip did you use and do you have a picture of the piped batter? i would like to see them before you baked. Thanks!

  • Well now I want to go and buy some Charlotte molds. William-Sonoma is going to love me from all of the gear I want to buy!

  • These are simply stunning! THe colors would be great for a baby shower for someone having a girl ;)! Did i miss the part about the cake discs… did you just make a cake and cake them with the ring molds to fit?

  • Wow these look amazing! I’ve never heard of a Charlotte but they look soooo yummy!

    Samantha x

  • Erin

    These are so beautiful! I know my husband would love these because he loves fruit desserts.

  • These charlottes are gorgeous! They’re one of those desserts that are almost too beautiful to eat, but I’m sure they taste fantastic ;). I love that you included a recipe for homemade lady fingers, because I’ve been wanting to make tiramisu for ages and have been less than thrilled with the idea of using the store-bought variety. I also love that Andrew is learning sophisticated culinary terms!

  • Just last week I was searching for a recipe for homemade ladyfingers as one of my cooking goals this year is to make tiramisu (with homemade mascarpone cheese!). I had never considered charlottes before, but now, I just might! Looks amazing!

  • These are so cute! I can’t wait to try them. They would also be adorable for a baby or bridal shower! Great idea :)

  • Those are absolutely stunning! I also can’t believe how perfect and uniform your whole ladyfingers look. Fantastic!

  • I came back to bake the heart cookies only to be met with more deliciousness, lovely photography too.

  • These are absolutely gorgeous! and Way to go Andrew!

  • Annie

    The tip I used is unlabeled, which is why I didn’t provide the number. It doesn’t really matter, just a general size is fine. I do not have a photo before baking.

  • Annie

    I included the info about the cake discs in the recipe. You might just need to look through the instructions again.

  • Absolutely gorgeous! I never heard of a ‘charlotte’ until now. I will definitely try these!

  • OMG. Those look like they are to die for!

  • Wow, those are lovely! I love the colors and berries. Gorgeous!

  • Oh my goodness, they are so beautiful! My favorite coffee shop has a lovely white chocolate and berry charlotte that I love, and now I’m so excited to try making this at home!

  • If only I were coordinated enough to do this :) I’m sure mine would taste fine, but I doubt they would come out looking like this.

  • Wow, I had never even heard of these but they look fantastic! Delicious and beautiful :)

  • What an impressive looking dessert! Kudos!

  • GORGEOUS photos!

  • Beautiful! These are perfect for Valentine’s Day!

  • Very colorful cool dessert. Refreshing to say the least :-) I really like it :-)

  • sue

    Berry pretty!

  • Tan

    Annie – beautiful pictures and recipe. I’m wondering where you purchased your ring molds and how tall they are? Thanks!

  • Annie

    They are from Sur La Table. I don’t remember exactly how tall they are, but they are shorter than they are wide and they are 3 inches wide.

  • Whoah! Amazing! So pretty and elegant! No wonder you were so excited about these, Annie!

  • Wow these are beautiful. Great treat for your sweetie :).

  • These are so beautiful! I love the two flavors of mousse.

  • I just found your blog and boy! am I glad I did! This dessert looks amazing. Because I’m always looking for ways to repurpose stuff, I was wondering if I could use a small can as a mold? Maybe a tuna can with built up sides? Put the lady fingers around and then surround the sides with maybe a cardboard ring or something like that? What do you think? I can see myself now, walking through the grocery store aisles, looking for a perfectly sized “Charlotte Mold.” Thanks for this recipe. I’m gonna give it a try.

  • Unable to reply to my comment earlier for some reason but I finally found it! I had to read it a few times. ;) Great job!

  • Annie

    I’m sure you could fashion your own ring molds. If you have ramekins, those would also probably work (I have done that in the past and lined with a taller piece of parchment paper).

  • Jessica

    Such a cute idea! If I make these a day ahead of time, do you think the lady fingers will get to soggy?

  • Annie

    Yes, they will lose their texture the longer they are in contact with the mousse. We had some a day or two after I first made them, and they were not as good as those I made the same day. (Still tasted great but the lady finger texture was blah.)

  • These look beautiful!!

  • Fancy! Oh, now I can do something with my leftover store bought (shhh) ladyfingers I used for tiramisu. I tried making my own but they were really ugly :( You did a beautiful job with them!

  • Charming dessert. No one could resist these.

  • Mellybrown

    These look perfect for my sister’s Berry Sweet baby shower we will be having this summer. I’m thinking I’m just going to buy some PVC pipe and cut that to make the molds. Thanks for sharing!

  • I am so in love with these, Annie. Just gorgeous!

  • Oh wow, Annie, these are just so elegant! What a lovely dessert to enjoy this Valentine’s Day. Your two Valentines (hubby and son) are very lucky!

  • Wow, Annie, you continue to amaze me with such beautiful desserts. Perfect for Valentine’s and for Spring. I’ll be sure to bookmark these for later. :)

  • Thanks so much, Annie!

  • Liddy

    Oh my goodness…those are perfectly lovely!!

  • Wow! Seriously, Wow! These are absolutely beautiful and look delicious!

  • these are absolutely beautiful!

  • Annie these photos are so lovely. I’ve never seen these made before but I love blackberries so I will definitely have to make these sometime.

  • I’ve also used a Pringle crisps tube cut into rings and covered with cling film (to stop any crispy flavour getting onto the dessert) if that helps!

  • Amy

    Way to go Annie! These are just beautiful! I’ll put these on my to do list.

  • Wow! This is such an elegant dessert, perfect for Vday. Thanks for the recipe ;)

  • Annie

    Great idea! I think we all have lots of things in the kitchen that could probably function as ring molds.

  • Perfection! And sooo clever=)

  • This dessert makes me feel ready for Spring! Absolutely beautiful!

  • adorable and delicious!

  • Rachel

    I just want to say how much I adore your blog. A friend linked me to one of your cupcake recipes since I’m always posting pictures of the ridiculous baked goods I make on facebook. When I realized you’re an MD, I nearly died. I’m in med school and am always ‘subjecting’ my classmates to my baking. You’re officially my baking role model. haha. Keep it up!

  • Fran

    Hi! I’m brazilian! I love all your recipes and pictures… but berry charlotes is so much beautiful!!! I’ll try!
    Thanks, Fran

  • Christine

    Incredibly beautiful! I’m going to rush out for the ingredients so I can try this. I just hope piping those ladyfingers won’t be a disaster…since discovering your blog last week, I have made so much (buns, cupcakes, eggs, pancakes, stroganoff), but my attempt to pipe frosting on a cupcake was hideous (didnt help that I used the wrong sized tip). I guess I just need to practice…with ladyfingers!

  • What a delightful dessert. Looks amazing!

  • sweetestnicky

    Annie, you are my baking guru, so stunning. I attempted these after your post and mine turned out looking like a rickety shack, and yours are the trump tower!! So motivating to improve though. Thank you.

  • These look to die for, Annie! You’ve really outdone yourself :)

  • Beautiful!! Now on my list of things to try!

  • Simply stunning.

  • sally

    hey! these look sooo good! i have a few questions: i dont eat gelatin because of religious reasons, so i was wondering if i could use fish gelatin? would it work the same? is there any anything else i could use instead?

  • Annie

    Please see my FAQ page regarding substitutions.

  • These are stunning!!! I love fresh berries, and this is so elegant. Can’t wait to try it out :)

  • Susie

    I am thinking about making these for my daughters first birthday, they look delicious! They would be perfect for my tea party theme. I know you said that the lady fingers lost flavor if made ahead with the mousse, but I was wondering about just the lady fingers? I was thinking of making them maybe 2 -3 days ahead.

    Also, I love your blog. Everything always looks delicious!

  • Annie

    They don’t lose flavor ahead, they just get soggy if they are assembled in advance. I think they would probably be okay if made a day or two in advance, but if it is more than that I would probably freeze them. Good luck!

  • What pretty delicious treats! Will try to make lady fingers today!

  • Bret

    I purchased a 3″x24″ mailing tube from Staples for $2.99 and cut it into 3″x3″ sections. They work great lined with parchment paper.

  • fell in love w/ annie’s eats when i made the lemon poppy seed red raspberry curd deliciously yummy cake for a co-worker bday! what a hit…now it’s time for my daughter in law to be’s bridal shower. how perfect are these charlottes? i live in santa fe, nm, around 7,000ft and my ladyfingers are as flatter than a dime. reducing the sugar is the only hi altitude adjustment that i think applies.
    pretty frustrating.
    just wondering if anyone has any advice for hi alt ladyfingers?


    Love stuffed mushrooms….and these were the BEST OF THE BEST.

  • Devineliman

    Just tried your recipe for Lady Finger….. It was awesomee…. so soft, yet a little crispy on the surface…. thank you……

  • These are so cute. They would be awesome at Tiramisu Charlottes too. Yummy!

  • Milly

    how long would these stay for in the fridge? i am thinking about making them for an engagement party and would love to know if i could make them up to a day in advance. do you think the mouse would make the lady fingers soggy? would love to know what you think! these look simply beautiful!

  • annieseats

    Yes, they’ll definitely be soggy. I wouldn’t fill them more than an hour or two in advance.

  • These are quite possibly the most gorgeous thing I’ve ever seen! I tried to make an apple charlotte, and it was an unmitigated disaster! I will have to try again, maybe with this version :) Beautiful Annie, just beautiful!

  • i’m making these right now. already made a large charlotte before but never small ones. i don’t have 4 3 inch rings so I just used really small bowls, a little different effect but very easy. i’ll let you know if they worked out

  • Nananana


  • Gretchen Cyros

    Hi! These are adorable! I would love to make them for a surprise party I’m hosting, but one question – do you think the lady fingers would freeze? I would love to make them ahead of time! Thanks!

  • annieseats

    I haven’t frozen these but I believe you could freeze them with no problem.

  • Susan

    Hi Annie!

    I am planning to make this recipe for a Bridal Shower and I had one quick doubt. for the fruit purees, do you use fresh fruit, puree and then strain?

    Thank so much! Love your recipes and always keep coming back here!

  • annieseats

    You’ve got it! Enjoy – these are fun to make.

  • Kathy

    Hallo Annie, it is possible to prepare the mousse a day earlier?

  • Annie

    I’m not 100% sure but my inclination is that it needs to be made when you are ready to assemble the charlottes. Because of the gelation in the mousse, I believe it will set and then would not work well for piping later.

  • Kathy

    Thanks for the information, I guessed it already ;-)
    Best wishes Kathy