Charlotte Russe (Raspberry Bavarois Charlotte)
A sponge lined dome filled with a silky raspberry custard cream, a showstopper that is made entirely the day before.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min plus chilling
- LevelHard
- Costabout £1.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Line a 1.5 litre pudding basin or 18 cm deep tin with cling film.
- 2
Slice the sponge into 1 cm thick slices. Brush one side of each slice with jam. Use some slices to line the base of the basin, then stand strips around the sides, jam side facing in, pressing them together so there are no gaps. Keep a few slices for the top.
- 3
Blend 200 g of the raspberries with the icing sugar, then press through a sieve to remove the seeds. Stir the puree into the custard.
- 4
Soak the gelatine leaves in cold water for 5 minutes until floppy. Warm 100 ml of the raspberry custard in a small pan until steaming, squeeze the water from the leaves and stir them in until dissolved. Stir this back into the rest of the custard.
5 min - 5
Chill the custard for 25 to 30 minutes, stirring now and then, until thick and just starting to set.
30 min - 6
Whip the cream with the vanilla to soft peaks and fold it into the custard along with the remaining whole raspberries. Pour into the lined basin and cover the top with the reserved sponge.
- 7
Cover and chill for at least 5 hours until firmly set. Turn out onto a plate, remove the cling film and serve in wedges.
300 min
Tips
- The custard must be thick and syrupy but not set before the cream goes in. If it sets early, warm it gently and cool again.
- Gelatine is not suitable for vegetarians. Use a vegetarian setting agent following its packet instructions if you need one.
- Trim the sponge strips so they stand about 1 cm above the filling, then fold them over the top for a neat edge.
Storing and freezing
Keeps in the fridge for up to 2 days covered. Do not freeze, as the filling will weep when thawed.
Questions
Why did my charlotte not set?
Usually the gelatine was not fully dissolved or the custard was too warm when the cream went in. Always dissolve the leaves in warm custard and cool the mixture before adding cream, then chill for at least 5 hours.
Can I use a different fruit?
Yes. Strawberries, blackcurrant or mango puree all work in place of raspberries. Use the same weight of puree and sieve out any seeds or fibres so the filling stays smooth.
Can I make it without a basin?
Yes. Use a loose bottomed 18 cm cake tin lined with cling film, which gives a straight sided charlotte. Remove the ring once chilled and tie a ribbon around it if you like.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.