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Lemon Charlotte Mousse with Raspberry Sauce
Lemon Charlotte Mousse with Raspberry Sauce

Lemon Charlotte Mousse with Raspberry Sauce

3 Review(s)
Cook Minutes 5 Hr 10 Min
Prep : 40 Min Cook: 4 Hr 30 Min
Lemon desserts are always a hit. Our Lemon Charlotte Mousse cake features a light lemon mousse in a ladyfinger crust, served with a side of sweet-tart raspberry sauce - perfect for simple celebrations!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 pkg. (3 oz/85 g each) ladyfingers
1 pkg. (113 g) Jell-O Lemon Pie Filling
1 env. (7 g) unflavoured gelatine
2 Tbsp. lemon juice
1 tsp. grated lemon zest
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 tub (500 mL) Cool Whip Whipped Topping, thawed
1 pkg. (300 g) frozen raspberries, thawed
1/3 cup sugar
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Step 1
Arrange ladyfingers on bottom and up side of 9-inch (23 cm) springform pan. Prepare lemon pie filling mix as directed on pkg., reserving the egg whites. Sprinkle gelatin over lemon juice in small bowl; let stand 5 min. Stir into hot pie filling along with the lemon peel.
Step 2
Place cream cheese in large bowl; beat with electric mixer on medium speed until light and fluffy. Add hot pie filling; beat until well blended. Cover surface of pie filling mixture with plastic wrap to prevent skin from forming. Refrigerate 30 min. or until cool but not set.
Step 3
Beat reserved egg whites in large bowl with electric mixer on medium speed until stiff peaks form; gently stir in whipped topping. Stir lemon mixture with wire whisk until smooth. Gently stir into egg white mixture. Spoon into prepared pan. Cover and refrigerate at least 4 hours or until set.
Step 4
Meanwhile, combine raspberries and sugar in saucepan until well blended. Bring to boil on medium heat, stirring occasionally. Strain to remove seeds, if desired. Cover and refrigerate. When ready to serve, spoon sauce over individual servings of mousse. Garnish with slivers of candied lemon peel, if desired.
Kraft Kitchen Tips!
Substitute 2 pkg. (342 g each) Raspberry Swiss Rolls, sliced, for the ladyfingers.
Special Extra
Brush ladyfingers with 2 Tbsp. sherry before placing in springform pan.
How to Make Candied Lemon Peel
Cut peel from 1 lemon; cut peel into thin strips. Place in small saucepan; add enough cold water to cover peel. Bring to boil on medium heat; drain. Repeat adding water, boiling and draining process 3 times. Combine 1/2 cup water and 1/4 cup sugar in another saucepan. Bring to boil on medium heat. Add lemon strips. Reduce heat to low; simmer until strips are translucent. Drain strips; place on wax paper-lined tray. Cool.
Healthy Living
This is a refreshing recipe to enjoy on special occasions. Be mindful of serving size.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 7 g
35 %
Cholesterol 90 mg
Sodium 160 mg
7 %
Carbohydrate 36 g
Fibre 1 g
Sugars 0 g
Protein 3 g
Vitamin A
8 %
Vitamin C
10 %
6 %
6 %
Makes 12 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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