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

Units Scale

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

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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