White Christmas Charlotte
A stunning dessert with layers of light sponge cake and rich mascarpone mousse, perfect for holiday celebrations.
Ingredients
For the sponge cake
- 3 large large eggs for a fluffy sponge foundation
- 1/2 cup granulated sugar to add sweetness to the eggs
- 1 teaspoon vanilla extract for aromatic flavor
- 1/2 cup all-purpose flour the backbone of the sponge
- 1/4 teaspoon baking powder to ensure the sponge rises perfectly
- a pinch salt to enhance flavors
For the creamy filling
- 2 cups heavy cream for that luscious mousse texture
- 1 cup mascarpone cheese adds richness and creaminess
- 1/2 cup powdered sugar to sweeten the mousse
- 1 teaspoon vanilla extract to complement the mascarpone
- 1 tablespoon gelatin for structure
- 1/4 cup water to bloom the gelatin
Optional garnishes
- 1/2 cup white chocolate, melted adds a luxurious touch
- Fresh cranberries or pomegranate seeds for a festive flair
- Powdered sugar for a dusting that resembles fresh snow
- Fresh mint leaves or edible flowers for extra decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk the eggs and granulated sugar together until light and fluffy, about 5-7 minutes.
- Gently mix in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Fold the dry ingredients into the egg mixture gently.
- Pour the batter into the prepared pan and bake for 20-25 minutes. Allow it to cool completely.
Filling and Assembly
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
- Whip the heavy cream until soft peaks form.
- Beat the mascarpone cheese with powdered sugar and vanilla extract until smooth.
- Gently warm the bloomed gelatin until dissolved and mix it into the mascarpone mixture.
- Fold the whipped cream into the mascarpone mix until combined.
- Cut the cooled sponge cake into strips and line a springform pan with them, standing upright.
- Pour the mousse filling into the center, smoothing the top.
- Wrap the pan with plastic wrap and chill in the fridge for at least 4 hours.
Decoration
- Dust the top of the Charlotte with powdered sugar and garnish with fresh cranberries, pomegranate seeds, mint leaves, or edible flowers.
Notes
For best results, use fresh ingredients and ensure all dairy components are at room temperature. The sponge cake can be prepared a day in advance and stored in plastic wrap.