← All recipes

🍰 Raspberry Charlotte

475 kcal · 30 min · 4 servings

Ingredients

• Ladyfingers 200 g
• Raspberries, fresh 500 g
• Leaf gelatin 9 pcs.
• Quark 40% fat in dry matter 800 g
• Sugar 150 g
• Vanilla sugar 4 tsp
• Whipping cream 200 g
• Chocolate sprinkles, dark chocolate 1 tbsp

Instructions

1. 1. Line a bowl with straight sides (approx. 18 cm diameter) or a springform pan with cling film. Place the ladyfingers tightly around the edge. Wash the raspberries thoroughly, sort them if necessary, and set aside a handful for decoration.
2. 2. Soak the gelatin in cold water in a bowl. In another bowl, mix the quark well with 125 g of sugar and vanilla sugar.
3. 3. Squeeze the soaked gelatin lightly and let it melt in a pot over low heat for about 2 minutes. Stir in 2 tablespoons of the quark. Then combine this gelatin mixture with the remaining quark and chill.
4. 4. In a bowl, whip the cream stiffly using a hand mixer and whisk. Gently fold the raspberries into the quark mixture and fill the mixture into the prepared mold with the ladyfingers. Cover and let it set in the refrigerator for at least 3 hours or overnight.
5. 5. Before serving, carefully unmold the raspberry Charlotte onto a plate and remove the film. In a bowl, toss the remaining raspberries in the remaining sugar. Garnish the raspberry Charlotte with the sugared raspberries and chocolate sprinkles. Enjoy your meal!

Nutrition per serving

• kcal: 475
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 58 g