• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Apricot Charlotte with Raspberry Sauce

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 2 1/2 Dozen ladyfingers
  • 2 pk (6-oz) dried apricots
  • 1/3 c Imperial granulated sugar
  • 1 c Water
  • 2 pk Unflavored gelatin
  • 1/4 c Water
  • 4 Egg whites
  • 1/4 c Imperial granulated sugar
  • 2 c Heavy cream
  • 1/2 c Imperial powdered sugar


1 pk (12-oz) frozen raspberries;
6 tb Imperial powdered sugar

Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover
and set aside. Soften gelatin in 1/4 cup water. Cover apricots with water
and microwave 8 minutes. Drain; combine with 1/3 cup sugar and 1 cup water.
Microwave 15 minutes. Puree and strain. Blend in gelatin thoroughly.
Refrigerate until slightly thickened. Beat egg whites until stiff;
gradually add 1/4 cup sugar. Mix into apricot puree. Whip cream until
stiff, add powdered sugar, fold into apricot mixture. Pour half of mixture
into prepared pan; place ladyfingers on top. Fill with remaining mixture
and chill several hours until firm. Puree raspberries. Strain. Add powdered
sugar. Mix and pour over mixture in pan. Chill well before serving.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?