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White Christmas Charlotte Cake

White Christmas Charlotte Cake is a chilled dessert with a crisp ladyfinger shell and a smooth white chocolate mousse filling. A drizzle of melted white chocolate and sweetened coconut finish the cake.
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Prep Time 30 minutes
Cook Time 8 minutes
chilling and resting 6 hours 40 minutes
Total Time 7 hours 18 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the shell
  • 40 ladyfingers crisp; about 12 ounces; usually 2 packages
For the filling
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water cold
  • 1 cup whole milk
  • 4 egg yolks large
  • 0.33 cup granulated sugar
  • 0.13 tsp fine salt
  • 12 oz white chocolate finely chopped; 10 ounces for the filling and 2 ounces reserved for the topping
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
For the topping
  • 0.5 cup sweetened shredded coconut

Equipment

  • 1 8-inch springform pan at least 3 inches deep

Method
 

Make the shell
  1. Line the bottom of an 8-inch springform pan that is at least 3 inches deep with a parchment paper round.
  2. Stand 25 ladyfingers snugly around the pan, sugared sides facing out, trimming the bottoms so they extend about 1/2 inch above the rim.
  3. Arrange the remaining 15 ladyfingers in a single layer over the bottom, breaking them to fill gaps.
Make the filling
  1. Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes.
  2. In a 2-quart saucepan, whisk the milk, egg yolks, sugar, and salt until smooth.
  3. Cook over medium-low heat, stirring constantly, until the custard reaches 170°F and lightly coats the back of a spoon, 5–8 minutes; do not let it boil.
  4. Remove the saucepan from the heat and stir in the bloomed gelatin until dissolved.
  5. Stir in 10 ounces of the white chocolate until melted and smooth.
  6. Set the saucepan in a 4-quart bowl of ice water and stir the custard until it cools to about 75°F and thickens slightly, 10–15 minutes.
  7. In a 3-quart bowl, beat the heavy cream and vanilla to medium peaks, 2–3 minutes.
  8. Fold the whipped cream into the cooled custard in three additions until no streaks remain.
  9. Spoon the filling into the ladyfinger shell and smooth the top.
  10. Cover the pan loosely and refrigerate until the filling is set, at least 6 hours or overnight.
Finish the cake
  1. Release the springform sides and transfer the cake to a serving plate.
  2. Melt the reserved 2 ounces of white chocolate in a microwave-safe bowl in 15-second bursts, stirring between bursts.
  3. Drizzle the melted white chocolate over the cake and sprinkle with the coconut.
  4. Refrigerate for 10 minutes to set the topping.
  5. Let the cake stand at room temperature for 10 minutes before slicing.

Notes

For a smooth mousse, let the custard cool to about 75°F before folding in the whipped cream. Refrigerate covered for up to 3 days; freezing is not recommended for the mousse texture. Gluten-free ladyfingers can be used for a gluten-free variation.