Go Back
Print Recipe

White Christmas Charlotte

A delightful and elegant dessert with a velvety mousse filling and light sponge cake, perfect for holiday celebrations.
Prep Time40 minutes
Cook Time25 minutes
Total Time4 hours
Course: Dessert
Cuisine: American, Holiday
Keyword: Charlotte recipe, Festive Dessert, holiday dessert, mousse cake, White Christmas Charlotte
Servings: 8 servings
Calories: 350kcal

Ingredients

For the sponge cake

  • 3 large large eggs Fresh and free-range for best flavor and richness.
  • 1/2 cup granulated sugar Sweetens the sponge cake.
  • 1 teaspoon vanilla extract Adds aromatic warmth.
  • 1/2 cup all-purpose flour Forms the delicate structure of the cake.
  • 1/4 teaspoon baking powder Ensures the sponge rises beautifully.
  • pinch salt Elevates all the flavors.

For the mousse filling

  • 2 cups heavy cream Luxuriously creamy base for the mousse.
  • 1 cup mascarpone cheese Adds rich and velvety texture.
  • 1/2 cup powdered sugar For sweetening the mousse.
  • 1 teaspoon vanilla extract For added flavor in the mousse.
  • 1 tablespoon gelatin (or agar-agar for a vegetarian version) ensures the mousse sets.
  • 1/4 cup water Used for blooming the gelatin.
  • 1/2 cup white chocolate, melted Optional addition for extra richness.

For decoration

  • Fresh cranberries or pomegranate seeds for garnish Adds a pop of color and tartness.
  • Powdered sugar for dusting A light finish for presentation.
  • Fresh mint leaves or edible flowers (optional) Additional decorative options.

Instructions

Make the Sponge Cake

  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  • Whisk the eggs with granulated sugar until light and fluffy, about 5-7 minutes.
  • Add vanilla extract and mix gently.
  • Sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture.
  • Pour the batter into the prepared cake pan and smooth out the top. Bake for 20-25 minutes until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Mousse Filling

  • In a small bowl, bloom the gelatin by sprinkling it over the water. Let it sit for 5 minutes.
  • In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
  • In another bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth.
  • Gently warm the bloomed gelatin in the microwave until melted. Be careful not to boil.
  • Fold the gelatin into the mascarpone mixture until well incorporated.
  • Finally, fold in the whipped cream carefully to maintain its volume.

Assemble the Charlotte

  • Cut the cooled sponge cake into 1-inch strips. Line the inside of a 9-inch springform pan with these strips.
  • Pour the mousse filling into the center and spread it evenly.
  • Top with remaining sponge strips or smooth the mousse on top. Chill for at least 4 hours or overnight.

Decorate and Serve

  • Once set, carefully remove the Charlotte from the springform pan onto a serving platter.
  • Dust the top with powdered sugar and garnish with fresh cranberries or pomegranate seeds.
  • Slice and serve, inviting everyone to enjoy this exquisite holiday treat!

Notes

Using room temperature eggs will yield a fluffier sponge. You can infuse additional flavors into the mousse with extracts or citrus zest.