Description

This elegant White Christmas Charlotte is a stunning holiday dessert. Layers of delicate ladyfingers surround a creamy white chocolate mousse filling, topped with whipped cream and festive decorations for a showstopping centerpiece.

Ingredients

24-30 ladyfinger cookies (savoiardi)
8 oz white chocolate, chopped
1/2 cup whole milk
2 tsp unflavored gelatin powder
2 tbsp cold water
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Extra whipped cream, for topping
Fresh berries, sugared cranberries, or white chocolate curls for garnish

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Instructions

Line the sides of an 8-inch springform pan with parchment paper. Arrange ladyfingers vertically around the edge and cover the base with more ladyfingers, trimming to fit if needed.
In a heatproof bowl, melt white chocolate with milk over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
Sprinkle gelatin over cold water and let bloom for 5 minutes. Microwave for a few seconds to dissolve, then stir into the warm white chocolate mixture.
In a large bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold the whipped cream gently into the cooled white chocolate mixture until smooth.
Pour mousse into the prepared pan. Smooth the top and refrigerate for at least 4 hours, or overnight, until set.
Before serving, top with extra whipped cream and decorate with berries, sugared cranberries, or white chocolate curls.

Notes

Use store-bought ladyfingers for convenience.
For extra flavor, lightly brush the ladyfingers with a splash of orange liqueur or vanilla syrup before assembling.
Keep refrigerated until ready to serve.