Homemade Blueberry Charlotte – A Fresh and Elegant Birthday Dessert

Treat yourself to a homemade blueberry charlotte made with airy génoise and soft ladyfingers.

This elegant dessert is fresh, fruity, and perfect for birthdays or summer gatherings with family and friends.

Blueberry Charlotte with Homemade Génoise and Ladyfingers

For my birthday this year, I treated myself to a homemade blueberry charlotte — yes, I made my own cake!

I wanted something beautiful, light, and bursting with flavor, and this dessert was a real hit with the whole family.

Imagine a creamy blueberry mousse, vibrant in color, nestled inside homemade ladyfingers and a soft sponge base.

I didn’t strain the blueberry coulis because I love keeping some texture and brightness in the mousse.

To my surprise, even the kids — usually picky about fruit pieces — devoured it and asked for more.

My husband, who loves bavarois-style desserts, especially appreciated the light sugar touch.

If you’re looking for a fruity, festive dessert that looks stunning and tastes even better, this blueberry charlotte is a must-try!

Ingredients for a Fresh and Fruity Blueberry Charlotte

For the blueberry mousse:

• 300g frozen blueberries
  Use good-quality frozen blueberries — no need to thaw them before cooking.
• 100g sugar (adjust to taste)
  Start with half the sugar, then add more based on the tartness of the berries after cooking.
• 10g gelatin sheets (about 5 standard leaves)
  Soften in cold water before mixing into the hot coulis.
• 500g heavy cream (35% fat)
  Must be very cold for whipping into a firm chantilly cream.

For the assembly:

• 1 sponge cake disc (or ladyfinger base), 20 cm diameter
  Acts as the base to hold the mousse and structure.
• Ladyfingers (or 2 packs of homemade biscuit sticks, approx. 32 cm each)
  Arrange upright around the mold to create the charlotte shell.
• Fresh blueberries
  For topping and decoration.
• Mint leaves (optional)
  Adds freshness and visual contrast.
• Sliced almonds (optional)
  Adds a delicate crunch and visual interest.
• Syrup for soaking
  Use store-bought sugar-free syrup or make your own (100ml water + 100g sugar + vanilla, simmered 10 minutes).

Easy Steps to Make the Blueberry Mousse and Assemble the Charlotte

Prepare the mousse:

• Soak gelatin leaves in cold water for 10 minutes.
• In a saucepan, combine frozen blueberries with a splash of water and half the sugar. Cook gently.
• Stir and mash until it becomes a thick sauce. Optionally blend for a smooth texture.
• Taste and add more sugar if needed.
• Squeeze out the gelatin and stir it into the hot coulis until fully dissolved.
• Let the coulis cool completely before continuing.
• Whip the cold heavy cream into firm peaks.
• Add a spoonful of whipped cream to the cooled coulis to lighten it.
• Gently fold the coulis into the whipped cream in three parts, being careful not to deflate it.

Assemble the charlotte:

• Use a springform pan or a 20 cm pastry ring.
• Lightly brush the ladyfingers with syrup and arrange them upright around the edges.
• Place the sponge cake or ladyfinger base at the bottom and soak it with syrup.
• Pour the mousse into the mold and smooth the top.
• Refrigerate for at least 4 hours, ideally overnight.
• Before serving, top with fresh blueberries, mint, and sliced almonds if desired.

H2: Chilling, Unmolding, and Storing the Charlotte

– Chill Time

Yes — chilling is essential!
Minimum: 4 hours
Ideal: Overnight (8–12 hours) for the perfect texture and hold.

– How to Unmold Smoothly

• Use a springform or cake ring.
• Run a thin knife around the edge or warm the mold with a damp towel to release the charlotte.
• For the cleanest result, use acetate or cake collar when assembling.

– Storage Tips

• Store in the fridge, covered, for up to 48 hours.
• Can be frozen (without topping), but texture may slightly change. Thaw overnight in the fridge.

FAQ – Your Most Common Questions Answered

Can I make this blueberry charlotte the day before?
Yes, and it’s even better the next day for flavor and stability.

What can I use instead of mascarpone?
You can use only whipped heavy cream — no mascarpone needed here.

Can I use frozen blueberries?
Absolutely, they’re perfect for the coulis and mousse.

How can I make it vegan?
Use plant-based whipping cream and substitute gelatin with agar-agar (adjust amounts carefully).

Why This Blueberry Charlotte is Perfect for Celebrations

• No oven required – it’s a no-bake delight.
• Elegant presentation – ideal for birthdays, brunches, or special occasions.
• Light, fruity, and refreshing – not overly sweet.
• Customizable – swap blueberries with raspberries, blackberries, or strawberries.
• Loved by all ages – kids and adults alike will enjoy it.