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very easy
Prep Time
15 mins
Total Time
0 h


1 ¼ cups
granulated sugar, divided
310 mL
sprig rosemary
14 g (2 packets)
unflavoured gelatin powder
2 cups
frozen cranberries
500 mL
1 cup
cranberry juice
250 mL
1 tbsp
15 mL
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
36 g
Saturated Fat:
21 g
38 g
2 g
23 g
150 mg
1 g
280 mg
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