- 250 ml cream
- 500 ml plain yogurt
- 250 gram frozen raspberries + extra for garnish
- 5 tablespoons sugar
- 2 tablespoons water
- 8 gelatin leaves
- about 250 gram ladyfingers
- Easter chocolates for garnish
Kitchen equipment needed
- immersion blender
- large bowl
- silicone spatula
- small saucepan
- small bowl
- spring form (22 cm – 8,5 inch)
- parchment paper
- beautiful ribbon
Preparation — 15 minutes + waiting time
COMBINE frozen raspberries, sugar and water in a small saucepan. Simmer on low heat until the sugar has dissolved, use an immersion blender to create a smooth mix. SOAK the gelatin leaves in cold water for a few minutes, until soft. DISSOLVE the soaked gelatin in the raspberry mixture and set aside.
Line the bottom of the springform with parchment paper. WHIP the cream for a few minutes, until it just start to thicken. COMBINE whipped cream, plain yogurt and raspberry mixture. POUR the mixture into the spring form. COVER the top of the mixture completely with lady fingers, this will become the pie bottom. Refrigerate the easter raspberry charlotte russe until it has completely set. That will take at least 1,5 to 2 hours.
Finishing the Easter raspberry Charlotte russe — 10 minutes
When the pie has set enough, you have to remove the spring form. Carefully turn the pie, the lady fingers are now on the bottom. COVER the sides with the rest of the lady fingers. We didn’t want the ladyfingers on the sides of the spring form before pouring in the raspberry mixture, because we want to prevent them from becoming mushy. That’s why we press the ladyfingers on the sides afterwards.
Use a pretty ribbon to tie the ladyfingers onto the pie. DIVIDE the leftover raspberries and Easter chocolates for the finishing touch.