Red Berry Charlotte

Bring this French classic to your summertime table! With its Grand Marnier-soaked sponge biscuits and vibrant berry cream centre, it’s a fresh, delectable and impressive dessert


500g Driscoll's Raspberries, plus extra to garnish

200g Driscoll's Strawberries, plus extra to garnish

6 gelatine leaves, soaked in water

150g caster sugar,plus 2 extra tbs.

2 vanilla beans, seeds scraped

450ml cold whipping cream

18-22 savoiardi biscuits

30ml Grand Marnier or any other orange liquor

  • Serves 6-8
  • Dessert


In a food processor blitz the berries and 150g sugar into a smooth puree. Pass through a fine sieve and remove the seeds. 

Place 1/3 of the berry puree in a small saucepan warm up. Remove from the heat. Squeeze liquid out of the gelatine and then mix through the hot berry mixture until dissolved. Pour this mixture back into the remainder of the berry puree and then set aside.

Pour the cream, the extra two tablespoons of sugar and vanilla into a mixer bowl. Whisk until stiff peaks form. Fold ½ of this cream through the berry puree, then another third and then gently fold in the last third.

Trim the end of each biscuit (this will help them stand up). Line the collar of a 23cm spring-form tin with the biscuits. Place the remaining biscuits in the bottom of the tin.

Recipe by: Justine Schofield, Everyday Gourmet

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