Fruit Charlotte Recipe - Indulgent Romanian Dessert

Fruit Charlotte

Fruit Charlotte Recipe - Indulgent Romanian Dessert
Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8


Fruit Charlotte
Fruit Charlotte

Fruit Charlotte is a delightful and refreshing dessert that is perfect for any occasion. This light and airy dessert is made with fresh fruit juice, sugar, whipped cream, and gelatine, creating a delicious and creamy treat that is sure to impress your guests.


The Fruit Charlotte recipe has been around for centuries and is believed to have originated in France. It is a classic dessert that has been enjoyed by many generations and continues to be a popular choice for those looking for a light and fruity treat.


How to prepare

  1. Warm the fruit juice (apricot, strawberry, gooseberry, wild strawberry, peach, raspberry) and add sugar. Keep heating until the sugar dissolves.
  2. Do not boil the mixture.
  3. Remove from heat and add the gelatine that has been dissolved in a few tablespoons of warm water.
  4. Mix well and let the mixture cool.
  5. When the mixture is still slightly warm, add the whipped cream and mix thoroughly. Pour the mixture into a charlotte mold.
  6. Refrigerate for a few hours until set.
  7. Before serving, briefly place the mold into a bowl with hot water, then quickly turn it upside down onto a plate.


  • You can customize Fruit Charlotte by using different types of fruit juice, such as mango, pineapple, or mixed berries, to create a unique flavor combination.

Cooking Tips & Tricks

Be sure to strain the fruit juice to remove any pulp or seeds for a smooth texture.

- Dissolve the gelatine in warm water before adding it to the fruit juice mixture to ensure it blends in smoothly.

- Make sure the whipped cream is whipped to stiff peaks before adding it to the fruit juice mixture for a light and airy texture.

Serving Suggestions

Fruit Charlotte can be served on its own or with a dollop of whipped cream and fresh fruit on top for an extra touch of sweetness.

Cooking Techniques

The key to making a successful Fruit Charlotte is to carefully follow the instructions for dissolving the gelatine and whipping the cream to achieve a light and airy texture.

Ingredient Substitutions

If you prefer a lighter version of Fruit Charlotte, you can use low-fat whipped cream or substitute the sugar with a sugar alternative.

Make Ahead Tips

Fruit Charlotte can be made ahead of time and stored in the refrigerator for up to 24 hours before serving.

Presentation Ideas

Serve Fruit Charlotte in individual ramekins or in a large charlotte mold for a beautiful presentation that is sure to impress your guests.

Pairing Recommendations

Fruit Charlotte pairs well with a glass of sparkling wine or champagne for a special occasion dessert.

Storage and Reheating Instructions

Store any leftover Fruit Charlotte in the refrigerator in an airtight container for up to 3 days. To reheat, briefly place the mold in a bowl of hot water before serving.

Nutrition Information

Calories per serving

Each serving of Fruit Charlotte contains approximately 250 calories.


Each serving of Fruit Charlotte contains approximately 30g of carbohydrates.


Each serving of Fruit Charlotte contains approximately 15g of fats.


Each serving of Fruit Charlotte contains approximately 5g of proteins.

Vitamins and minerals

Fruit Charlotte is a good source of Vitamin C and other essential vitamins and minerals from the fresh fruit juice and whipped cream.


Fruit Charlotte may contain dairy and gelatine, so it may not be suitable for those with dairy or gelatine allergies.


Fruit Charlotte is a light and fruity dessert that is relatively low in calories and provides a good source of essential vitamins and minerals.


Fruit Charlotte is a delicious and refreshing dessert that is perfect for any occasion. With its light and airy texture and fruity flavor, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Fruit Charlotte. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother.

My grandmother was a wonderful cook, and she had a wealth of knowledge when it came to creating delicious meals and treats. She had learned many of her recipes from her own mother, who had learned them from her mother before her. It was a tradition that had been passed down through the generations, and I was determined to carry on that tradition myself.

One day, as I was rummaging through my grandmother's old recipe box, I came across a faded index card with the words "Fruit Charlotte" scrawled across it in my grandmother's elegant handwriting. Intrigued, I asked her about it, and she smiled and began to tell me the story of how she had learned to make this delicious dessert.

She explained that she had first come across the recipe for Fruit Charlotte many years ago, when she was just a young bride. She had been invited to a dinner party at a friend's house, and the hostess had served this amazing dessert that had captivated her taste buds.

Unable to resist the temptation, my grandmother had asked her friend for the recipe, and had spent hours in her own kitchen trying to recreate the dish. After several failed attempts, she finally perfected the recipe, and it had become a staple in our family ever since.

As my grandmother shared the recipe with me, I could see the twinkle in her eye and hear the fondness in her voice as she described the process of making Fruit Charlotte. She explained that it was a simple yet elegant dessert, perfect for any occasion.

To make Fruit Charlotte, you start by preparing a sponge cake base. My grandmother's recipe called for eggs, sugar, flour, and a touch of vanilla extract. The cake would bake in the oven until golden brown and springy to the touch.

While the cake was cooling, you would prepare the fruit filling. My grandmother's favorite combination was a mix of fresh berries – strawberries, raspberries, blueberries – tossed with a bit of sugar and lemon juice to bring out their natural sweetness.

Once the cake was cooled and the fruit was ready, it was time to assemble the Charlotte. My grandmother would slice the cake into thin layers and line a mold with the slices, creating a beautiful pattern around the edges.

Then, she would spoon the fruit mixture into the center of the mold, packing it tightly to ensure a smooth finish. Finally, she would top the fruit with another layer of cake, sealing in the delicious filling.

After a few hours in the refrigerator, the Charlotte would be ready to serve. My grandmother would carefully unmold the dessert onto a serving platter, revealing the layers of cake and fruit inside. She would garnish it with a dollop of whipped cream and a sprig of mint, and it would be ready to enjoy.

As I listened to my grandmother's story and learned how to make Fruit Charlotte myself, I couldn't help but feel a sense of pride and connection to my family's culinary heritage. I knew that this recipe would be one that I would cherish and pass down to future generations, just as my grandmother had done for me.

And so, with each bite of the sweet, tangy fruit and light, fluffy cake, I felt a connection to the past and a promise for the future. The recipe for Fruit Charlotte had become more than just a dessert – it was a piece of my family's history, a reminder of the love and tradition that had been passed down through the years. And for that, I would always be grateful.


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