- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 0 h
- Serves
- 10-12
Ingredients
- 1
- orange
- 1 ¼ cups
- granulated sugar, divided
- 310 mL
- 1
- sprig rosemary
- 14 g (2 packets)
- unflavoured gelatin powder
- 2 cups
- frozen cranberries
- 500 mL
- 1 cup
- cranberry juice
- 250 mL
- 1 tbsp
- cornstarch
- 15 mL
- 3
- sleeves savoiardi ladyfinger cookies
- 100 g each
- 1 pkg
- Compliments White Chocolate Chips
- 225 g
- 2 pkg
- cream cheese, room temperature
- 250 g each
- 1 tsp
- pure vanilla extract pinch of salt
- 5 mL
- 2 cups
- 35% whipping cream
- 500 mL
Method
Step 1
Line the bottom and sides of a 9 in. (23 cm) diameter springform pan with parchment paper; set aside. Finely zest the orange and juice ¼ cup (60 mL) orange juice; set them aside separately.
Step 2
To make a simple syrup, put the zest into a small saucepan along with 1 cup (250 mL) of the sugar, sprig of rosemary and 1 cup (250 mL) of water. Bring to a gentle simmer, cooking until the sugar has dissolved. Set aside to cool to room temperature.
Step 3
Meanwhile, in a small dish, sprinkle the gelatin powder over ½ cup (125 mL) water to bloom (do not stir); set aside.
Step 4
In a second saucepan, stir together the cranberries, cranberry juice and remaining ¼ cup (60 mL) sugar. Bring to a simmer over medium-high heat until the cranberries burst and juice reduces slightly, approx. 5 min. In a small dish, mix the reserved orange juice with the cornstarch into a smooth slurry. Mix the slurry into the simmering cranberry sauce. Cook, stirring often, until thickened, 1 to 2 min. Remove from heat; set aside.
Step 5
Heat the reserved bloomed gelatin mixture in the microwave on low for 10 sec., stirring until fully dissolved. Mix 3 tbsp (45 mL) of this gelatin mixture into the warm cranberry mixture; scrape into a large bowl to cool.
Step 6
Dip the ladyfinger cookies -- one at a time -- into the simple syrup to moisten. Lay them together tightly to cover the bottom of the prepared springform pan, leaving a ½ in. (1 cm) space around the edge. Break up soaked ladyfingers into small pieces to fill any gaps in the ladyfinger base. Next, stand soaked ladyfingers, sugared-side out, around the inner sides of the prepared pan. Fit the cookies into the ½ in. (1 cm) space and snugly together. Set pan aside.
Step 7
To make the charlotte filling, melt the white chocolate on low in the microwave using short bursts of about 20 sec.; mixing in between bursts to aid melting: set aside to cool to room temperature. Meanwhile, in another bowl, use a stand or hand mixer to beat the whipping cream to stiff peaks; set aside. In yet another bowl, beat the cream cheese, vanilla extract and salt until smooth and light, approx. 5 min. Mix in the melted white chocolate into the cream cheese mixture. Then stir in ½ cup (125 mL) of the cranberry glaze and the remaining melted gelatin mixture until well blended; scraping down sides. Gently fold in the whipped cream to make a fluffy mousse filling. Pour into the springform pan, smoothing the surface of the mousse. Refrigerate 5 min. to just-set the top.
Step 8
Remove charlotte from fridge and gently spoon the remaining cranberry glaze over the mousse, keeping the 2 layers distinct. Chill overnight to fully set.
Step 9
To serve, release the ring of the springform. Discard parchment paper from the sides of the charlotte. Slide the charlotte off the bottom piece of parchment and onto a serving plate. If desired, wrap a ribbon around the cake for a traditional presentation. Just before serving, dust the top lightly with icing sugar, if desired. Slice and serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 500
- Fat:
- 36 g
- Saturated Fat:
- 21 g
- Carbs:
- 38 g
- Fibre:
- 2 g
- Sugar:
- 23 g
- Cholesterol:
- 150 mg
- Protein:
- 1 g
- Sodium:
- 280 mg
