White Christmas Charlotte is a festive and elegant dessert that layers delicate ladyfingers with a luscious white chocolate mousse and tart cranberries. Perfect for holiday gatherings, this no-bake charlotte brings a snowy, wintery look to your dessert table with its creamy texture and bright seasonal flavors.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
ladyfingerswhite chocolateheavy creamcream cheeseconfectioners’ sugarsour creamvanilla extractgelatinfresh or frozen cranberriesgranulated sugarorange zest
directions
Line a springform pan with ladyfingers, placing them vertically around the sides and covering the bottom.
In a saucepan, combine cranberries, granulated sugar, and orange zest. Cook over medium heat until cranberries burst and the mixture thickens. Set aside to cool.
Bloom the gelatin in cold water and then dissolve it gently using a warm water bath.
In a bowl, beat cream cheese, sour cream, confectioners’ sugar, and vanilla extract until smooth.
Melt the white chocolate and let it cool slightly before adding it to the cream cheese mixture.
Whip the heavy cream to soft peaks and fold into the white chocolate mixture.
Add the dissolved gelatin and mix until combined.
Spoon half of the mousse into the pan over the ladyfingers, add a layer of cranberry compote, and then top with the remaining mousse.
Smooth the top and refrigerate for at least 6 hours or overnight until fully set.
Garnish with sugared cranberries, white chocolate curls, or a dusting of powdered sugar before serving.
Servings and timing
This recipe serves 8-10 slices.Preparation time: 30 minutesChilling time: 6-8 hoursTotal time: 6.5-8.5 hours
Variations
Use raspberries or mixed berries instead of cranberries for a different twist.
Add almond extract to the mousse for a nutty background flavor.
Substitute mascarpone for cream cheese for a richer texture.
Incorporate crushed peppermint candy for a minty holiday flair.
storage/reheating
Store White Christmas Charlotte in the refrigerator, covered, for up to 3 days.Do not freeze, as the texture may be compromised.Best served chilled directly from the fridge.
FAQs
Can I make White Christmas Charlotte ahead of time?
Yes, it’s perfect for making the day before your event.
What can I use instead of gelatin?
Agar-agar is a vegetarian substitute, but follow package instructions for correct ratios.
Can I use store-bought cranberry sauce?
Yes, though homemade compote adds a fresher flavor.
Do I have to use a springform pan?
It’s highly recommended for easy unmolding, but a deep cake pan lined with plastic wrap can work too.
Can I skip the fruit layer?
Yes, but the tart cranberries balance the sweetness of the mousse beautifully.
Is this dessert overly sweet?
No, the tart cranberries help keep it balanced.
Can I make it gluten-free?
Yes, by using gluten-free ladyfingers.
How long does it need to chill?
At least 6 hours, but overnight is ideal for best structure.
What kind of white chocolate should I use?
Use high-quality white chocolate bars, not chips, for smoother melting.
Can I double the recipe?
Yes, but make sure your pan is large enough or prepare in two pans.
Conclusion
White Christmas Charlotte is a show-stopping dessert that’s as beautiful as it is delicious. With its creamy white chocolate filling, festive cranberry layer, and elegant ladyfinger shell, it captures the essence of the holiday season in every bite. Ideal for entertaining, it’s a make-ahead treat that’s sure to impress your guests.
Print
White Christmas Charlotte
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 4 hours 20 minutes (plus chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Chilling, Whipping
- Cuisine: French‑inspired
- Diet: Vegetarian
Description
A festive and elegant chilled dessert featuring layers of white chocolate mousse and ladyfingers, set in a Charlotte mold—perfect for holiday celebrations or special occasions.
Ingredients
- 1 1/2 cups heavy whipping cream
- 8 oz white chocolate, finely chopped
- 2 tsp unflavored gelatin
- 3 tbsp cold water
- 1 tsp pure vanilla extract
- 24–30 ladyfingers (enough to line a 6-8‑inch springform pan or charlotte mold)
- Fresh berries (strawberries, raspberries) and white chocolate shavings, for garnish
- Pinch of salt
Instructions
- Line the sides and bottom of a 6–8‑inch springform pan or charlotte mold with plastic wrap, leaving overhang for easy removal.
- In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
- Heat ½ cup of the heavy cream until just simmering. Remove from heat and stir in chopped white chocolate until smooth.
- Microwave or gently warm the bloomed gelatin until dissolved. Stir gelatin and vanilla extract into the white chocolate mixture. Add a pinch of salt.
- Allow mixture to cool slightly, then in a chilled bowl whip the remaining heavy cream to soft peaks. Gently fold whipped cream into the white chocolate mixture until fully incorporated.
- Arrange a layer of ladyfingers on the bottom of the pan. Pour half the mousse over them.
- Add another layer of ladyfingers and pour the remaining mousse on top. Smooth the surface.
- Cover and refrigerate at least 4–6 hours or overnight until set.
- To serve, lift the dessert using plastic wrap overhang, unmold onto a serving plate, and gently remove wrap.
- Garnish with fresh berries and white chocolate shavings around the top edge before serving chilled.
Notes
- Substitute gluten‑free ladyfingers or sponge cake to make it gluten‑free.
- For extra flavor, brush ladyfingers with a splash of rum or vanilla syrup before layering.
- Make ahead: prepare up to 1 day in advance and keep refrigerated.
- Ensure white chocolate is high quality for the best flavor and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
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