Berry Charlottes

Finally, inspired by Valentine’s Day coming up and the fresh berries at the store, I decided it was time to get over my anxieties and just go for it.  I am so, so glad I did.  These individual desserts were lovely, light and refreshing.  It turns out homemade lady fingers are worlds better than the purchased variety.  (Though, don’t forget the step of sprinkling powdered sugar on them before baking!  They look much prettier than without the sugar.)  I am really excited to try more varieties of charlottes when other fruits are in season.  I think they would be an ideal Valentine’s Day dessert, but even more they call to mind an elegant bridal or baby shower.

On a related note, I must say how thrilled I am that my son is learning phrases like “ladyfingers”, “blackberry mousse” and “raspberry mousse”.  I have a very sophisticated two year old :)  He loved everything about these, the mousse in particular.  And I loved watching him enjoy it!

Ingredients:

For the ladyfingers:

3 large eggs, separated

½ cup confectioners’ sugar, sifted, plus more for sprinkling

1/3 cup granulated sugar

½ cup all-purpose flour

For the blackberry mousse:

½ cup strained blackberry puree

2 tsp. granulated sugar

½ tsp. gelatin

1½ tsp. cold water

½ cup heavy cream

For the raspberry mousse:

½ cup strained raspberry puree

2 tsp. granulated sugar

½ tsp. gelatin

1½ tsp. cold water

½ cup heavy cream

Fresh berries, for serving

Directions:

To make the lady fingers, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until foamy.  Gradually add the sifted confectioners’ sugar, and continue whipping the egg whites until a stiff, glossy meringue forms.  Transfer the meringue mixture to a medium mixing bowl.  In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and granulated sugar.  Beat on medium speed until thick and pale yellow.  With a spatula, fold the egg yolk mixture into the meringue until smooth and blended, taking care not to deflate the egg whites.  Gently fold in the flour until no streaks remain.