Snow White Charlotte 雪白夏洛特

snow white charlotte5

This modified snow white charlotte is named after the generously dusting icing sugar .The white is from the white chocolate mousse. Charlotte is because I added french sponge biscuits to give the complete texture.I wanted to create a snow scene onto this charlotte.

This charlotte is not very sweet because the added sugar in the cream is restricted and I am using kiwi and raspberry as well to add the slight punch of sourness.No colouring added,from natural fruits.This charlotte overall super soft on the mousse because of the meringue I added.It goes so well with the homemade french sponge biscuits.Hubby and I finished 3/4 of cake in a day.


What is Charlotte cake?

A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.

Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.


snow white charlotte1


Components we need:

  • kiwi panna cotta /or  green tea panna cotta
  • white chocolate mousse
  • raspberry sauce
  • french sponge biscuits
  • fresh strawberry and raspberries(decor)
  • whipped cream(decor)
  • icing sugar (for dusting as decor)


snow white charlotte 2


Kiwi Panna Cotta

  • 1 kiwi , pureed (25-30g)
  • 170g Bulla whipping cream (lactose free/full cream/low fat cream) or any dairy whipping cream
  • 4 g gelatin leave
  • 1/2 tbsp castor sugar (adjust if want sweeter)

1. Soak gelatin leave in cold water , allow to soften.

2. Boil all other ingredients until just boil and all sugar dissolved.Off heat.

3. Add in soften gelatin leave, stir in util dissolved.

4. Pour kiwi panna cotta into a 6” round cake ring.Put into fridge until set.


Green Tea Panna Cotta

  • 1/2 tbsp green tea powder
  • 200g Bulla whipping cream ( Or any  dairy whipping cream)
  • 4 g gelatin leave
  • 1/2 tbsp castor sugar

1) Soak gelatin leave in water until soften. Combine green tea powder, cream and sugar into a pot, bring to just boil. Off heat.Fold in soften gelatin leave,ans stir to dissolve. Pour into a 6″ round cake ring. Allow to set in the fridge.



1.If you cannot find sweet kiwi, you can ideally substitute with any flavour you like,it is not compulsory to use green colour of fruits. So you can try green tea powder to achieve green vibrant colour for the cake. Otherwise replace with Orange panna cotta(2 tbsp of juice in replacing the kiwi pureed) or plain vanilla flavour(1/4tsp of vanilla paste) are optional too.

White Chocolate Mousse

  • 150g Cadbury baking white chocolate( or any baking white chocolate)
  • 140g Liddells lactose free milk (or any milk )
  • 8g gelatine leave
  • 10g cointreau (orange liquor) optional
  • 4 egg whites
  • 20g castor sugar
  • 180g Bulla whipping cream(whipped till stiff peak)- or any dairy whipping cream

1. Soak gelatine leave in cold water, allow to soften.Set aside.

2. Beat cream into stiff peak and place in fridge.

3. Boil the milk in a pot, then add in white chocolate.Allow all chocolate melt together.Off heat.Stir in soften gelatine leave.Set aside to cool little.

4. Beat the egg white into foamy stage, slowly add in sugar, continued beat till stiff peak.

5. Fold the cream in fridge into meringue, then slowly pour in the chocolate mixture.Mix well.

how to make white chocolate mousse

Raspberry Sauce:

  • 2 tbsp frozen raspberry
  • 1 tbsp water
  • 1g gelatin sheet
  • 1/2 tbsp sugar

1. Soak gelatin in cold water to soften down.

2.Boil raspberry, water and sugar until sugar melt and raspberry breaks down become liquid.Off heat.

3.Stir in gelatine leave.Set aside


Set up the mousse:

1. Pour in some white chocolate mousse onto a 6″ cake ring.

2. Use a smaller round cutter (about 4″) to cut out a round disk from the kiwi panna cotta.

3. Place the kiwi /green tea  panna cotta onto the white mousse.

4. Cover with another layer of white chocolate mousse.

5. Pour in the raspberry sauce, place some fresh/frozen raspberry onto the sauce like image given.

6. Cover with last layer of white chocolate mousse. Smooth the surface with spatula.

7. Put into freezer overnight to allow to set.(it is easier to remove the cake when it is frozen,if left in fridge and when you remove,it will smear)


French Sponge Biscuits

  • 2 egg whites
  • 50g castor sugar
  • 2 egg yolks
  • 60g cake flour
  • icing sugar for dusting

1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.

2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.

3.Lightly beat the egg yolks.

4.Pour in the beaten egg yolks onto meringue.Mix well.

5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)

6. Pour the batter into a piping bag with a round nozzle.

7. Pipe a 6″ round disk of batter & pipe tear drop shapes around the edges of the round disk.

(Remember to pipe slightly smaller than 6″ because batter will expand after bake, also remember to leave small gap after each pipe of a tear drop shape,because it will expand after bake and will join together.If you pipe too closely, it will not have distinctive shape you want after bake.)

8.Generously dust with icing sugar.

9.Bake for 12 minutes until golden brown.

10.Allow to cool.


hoq to make french sponge fingers


1.Remove the mousse from fridge.

2.Place the mousse onto the cooled sponge biscuits base(the round base).

3.Beat some cream,and pipe onto the cake(if you want)

4.Decorate with fresh strawberries and raspberries.

5.Dust the cake with generous icing sugar.

6.Let it bring back the temperature more in fridge for 2-3 hours(depending on the weather). Then slice and serve.(as the cake is still frozen from freezer when removed,so let it bring back to edible temperature)

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Hope you like this.Happy trying! 🙂

Welcome to drop by your comment here, deeply appreciated ^_^



Mango Coconut Mousse cake


Mango coconut Ile Paradis3

Few components you need:

  • ·       Coconut Dacquoise

  • ·       Mango Gelee

  • ·       White chocolate mousse

  • ·       Mango Mousse

  • ·       Mango Glacage

Mango coconut Ile Paradis2

Coconut Dacquoise

  • ·       88g egg white
  • ·       25g castor sugar
  • ·       70g icing sugar
  • ·       68g coconut powder(process the desiccated coconut into powder form)
  • ·       18g cake flour,sifted

1.     Process dry desiccated coconut to fine powder if you cannot find coconut powder.

2.     Whisk egg white in a clean bowl to foamy stage,add in sugar slowly and continued beating to stiff peak.

3.     Fold in coconut powder and sifted cake flour into meringue(egg white) until well combined.(Be gentle and quick to avoid deflating the air)

4.     Pour batter into the lined baking pan.

5.     Dust with icing sugar, be generous.

6.     Bake for 180C for 15 minutes.

7.     Remove from oven and allow to cool completely.

Mango Gelee

  • ·       75g mango puree
  • ·       12g of gelatin sheet Or use 12g gelatin powder(remember to soak in tbsp water ,and melt undera bowl of hot water)
  • ·       2 tbsp hot water

1.     Soak gelatin sheet in cold water until soft.  Squeeze out excess water when need to use.

2.     Boil the mango puree and hot water at low heat until starts boil,turn off heat.

3.     Add in the gelatin sheet. Stir to well combine to ensure all gelatin melts.

4.     Pour into a 6” square cake ring, put into freezer to get harden.


White Chocolate Mousse

  • ·       200g Bulla whipping cream ( or any dairy whipping cream)
  • ·       100g Cadbury  baking white chocolate( or any baking white chocolate)
  • ·       5g gelatin sheet

1.     Soak the gelatin sheet in cold water till soft,squeeze out excess water when need to use.

2.     Whip cream to stiff peak. Chill in the fridge.

3.     Melt white chocolate , add in gelatin sheet. Mix well. Cool down a little.

4.     Add into whipped cream and mix to JUST well combine.

Assemble Part I:

1.     Using a slightly bigger square cake ring(I used 7.5’’),cut the dacquoise to the proper size in order to fit into the cake ring as base.

2.     Pipe in/or pour in the white chocolate mousse onto the dacquoise.

3.     Put the cake ring into the freezer to freeze for 4 hours or until harden lightly.(I freeze to overnight)

Mango Mousse:

  • ·       7g gelatin sheet(soak in cold water till soften,squeeze out excess water when need to use)
  • ·       150g  Bulla whipping cream( or any dairy whipping cream )
  • ·       1.5 Tbsp icing sugar
  • ·       150g mango puree
  • ·       1 tsp mango paste(optional)

1.     Place mango puree in a pot, let it simmer on low heat until some bubbles started to see, turn off the heat.

2.     Add in the gelatin you soaked earlier, stir to well combine.

3.     Whip the cream to soft peak, add in the mango mixture  and mango paste into whipped cream and mix to just well combined. Put in fridge.

4.     Remove the cake out ,place the mango gelee onto white mousse earlier.

5.     Pour in the mango mousse and allow to set in freezer.

Mango Glacage/Glaze:

  • ·       36g castor sugar
  • ·       4g gelatin sheet
  • ·       7ml glucose
  • ·       75ml water
  • ·       65g mango puree

1.     Boil all except gelatin sheet. Once boiled, turn off heat.Cool down little, add in soaked gelatin sheet.

Assemble part II:

1.Pour in this mango glacage onto the mango mousse layer for form a thin layer.Put back to fridge and allow to set.

2.Decorate however you like,it is your cake now.(I topped up with some cubed fresh mango,and white chocolate shave.Put back to fridge to set little.

3.Serve and enjoy.

Hope you like it 🙂

mango coconut Ile Paradis1