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You see, those tasty little biscuit/sponge fingers can be used to make a Charlotte cake. This combination of dessert, cake and trifle not only taste amazing, but they look pretty awesome as well. So why not grab a plate as we try a small slice from ten of the very best Charlotte cake recipes I could find…
Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap. This is our version of the classic French Charlotte cake. Everyone seems to take their own spin on it.
Lined with lady fingers, brushed with a lemon-thyme syrup, filled with fresh blackberries and a zesty lemon custard, our Charlotte Russe Cake is rich, tangy, and sweet. Beautifully sliceable and refreshingly cold.
Ladle the rest of the mousse on top, and smooth it out with your spatula. I like to decorate the top of the cake with fresh strawberries, so do not worry too much about the mousse topping being too nice and smooth. Place the Charlotte cake in the fridge to set for at least 4 hours (preferably longer).
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