Description
This Raspberry Pistachio Charlotte Cake is an elegant French-inspired dessert that’s as beautiful as it is delicious. Made with delicate ladyfingers, a luscious pistachio whipped cream filling, and topped with fresh raspberries, this no-bake treat is perfect for special occasions. Whether you’re looking for a light yet indulgent cake or a show-stopping centerpiece, this Charlotte cake is a must-try!
Ingredients
Units
Scale
- 1 package ladyfingers
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 2 tbsp powdered sugar
- 1 cup fresh raspberries
Instructions
- Prepare the base: Line a springform pan with ladyfingers, standing them upright along the edges.
- Make the pistachio cream: Whip heavy cream, pistachio paste, and powdered sugar until light and fluffy.
- Assemble the layers: Spread a layer of pistachio cream over the bottom, then add a layer of ladyfingers. Repeat until all ingredients are used, finishing with pistachio cream on top.
- Add the raspberries: Arrange fresh raspberries over the final layer of cream for a beautiful finish.
- Chill to set: Refrigerate for at least 4 hours to allow the flavors to meld and the cake to firm up.
- Serve & enjoy!
Notes
- Dust with powdered sugar or drizzle with white chocolate for extra elegance.
- Swap raspberries for strawberries or mixed berries for variation.
- For added flavor, dip the ladyfingers in raspberry syrup or pistachio liqueur before assembling.
- Best served chilled and stored in the fridge for up to 2 days.
