Raspberry Cheese Charlotte



  • 20-24 sponge fingers
  • Sherry
  • 8oz raspberries
  • Juice of 1 orange
  • 3oz caster sugar
  • 8oz full fat soft cheese
  • 3 eggs, separated
  • 1 tbspn brandy
  • ¾ oz powdered gelatine
  • 5 tbspn water
  • ½ pt double or whipping cream


  1. Trim one end of each sponge finger so that it has a flat base.
  2. Moisten the sponge fingers with a little sherry and use to line the sides of a lightly-greased, loose-bottomed 7-8" round cake tin.
  3. The sponge fingers standing upright, sugar side against the tin, should touch so that the sides of the tin are completely lined.
  4. Put the gelatine and hot water into a small heatproof bowl over a saucepan of hot water and allow to dissolve.
  5. Put the raspberries into the blender with the orange juice and sugar and blend until smooth.
  6. Soften the cheese in a mixing bowl. Beat in the egg yolks, brandy, and raspberry puree.
  7. Lightly whip the cream. Whisk the egg whites until stiff.
  8. Stir dissolved gelatine in the cheese and raspberry mixture.
  9. Fold the cream and egg whites lightly but thoroughly into the cheese mixture.
  10. Spoon into the sponge-lined tin. Chill for 3-4 hours or until the filling is set.
  11. Carefully ease the sides of the tin away from the charlotte and lift the set charlotte out on the tin base.

Decorate with piped cream and raspberries.