Red Berry Charlotte

Cook time 45 minutes + overnight chilling
Servings 6-8


500g raspberries + extra to garnish
200g strawberries + extra to garnish
6 gelatine leaves, soaked in water
150g caster sugar + 2 extra tbsp
2 vanilla beans, seeds scraped
450mL cold whipping cream
18-22 savoiardi biscuits
30mL Grand Marnier or any other orange liquor

Red Berry Charlotte


In a food processor blitz the berries and 150g sugar into a smooth puree. Pass through a fine sieve and remove the seeds. Place 1/3 of the berry puree in a small saucepan and warm up. Remove from the heat. Squeeze liquid out of the gelatine and then mix through the hot berry mixture until dissolved. Pour this mixture back into the remainder of the berry puree and then set aside.

Pour the cream, the extra two tablespoons of sugar and vanilla into a mixer bowl. Whisk until stiff peaks form. Fold half of this cream through the berry puree, then another third and then gently fold in the last third.

Trim the end of each biscuit (this will help them stand up). Line the collar of a 23cm spring-form tin with the biscuits. Place the remaining biscuits in the bottom of the tin. Drizzle the Grand Marnier over the biscuits. Pour in the berry cream and then place in the fridge overnight or in the freezer for four hours.

Just before serving, remove from the tin. Garnish with fresh berries.