Raspberry & Lime Charlotte Russe

For the sponge layer

  • 2 packs of Ladyfingers
  • 100 ml Sugar syrup
  • 100 ml Chambord

For the bavarois

  • 750 ml Whole milk
  • 250 g Granulated sugar
  • 3 Limes
  • 1/2 tsp Salt
  • 1 Vanilla pod
  • 10 Egg yolks
  • 8 Gelatine leaves pre-soaked
  • 460 ml Double cream

For the jelly

  • Half a pack of Raspberry jelly
  • 2 tsp Chambord

For decoration

  • 8-10 Fresh raspberries
  • 300 ml Double cream


  1. Prepare the tin by folding a long piece of baking paper in half, then placing it inside the cake tin as a collar. Secure it with a paper clip
  2. Line the tin with the lady fingers. As you do so, dip one side of each ladyfinger for a couple of seconds in the sugar syrup and Chambord mixed together. Start by covering the bottom of the tin, then slowly build the sides. Fill in any gaps with cut up bits of ladyfingers
  3. Make the lime bavarois by putting the whole milk, granulated sugar, salt, the seeds from the vanilla pod and the lime zest into a pan. Heat it up to a simmer and until all of the sugar dissolves
  4. In a bowl mix up the egg yolks. Pour the milk mixture into the egg yolks slowly, stirring constantly. Then pour the mixture back into the pan and heat it for about 5 minutes until it thickens up. Pour through a sieve to remove the zest, then add the gelatine and the lime juice. Stir it until all the gelatine is dissolved, then pop it in the fridge for 30 minutes to cool
  5. Once the custard is cool, whip up the double cream and mix it into the custard
  6. Pour it into the ladyfinger case and put it in the fridge to set. It should set in approximately 2 hours
  7. Make the jelly following the packet instructions, and add the Chambord to the mixture. Pour it on top of the set custard
  8. For the decoration whip up the double cream. Pipe it using a star nozzle around the inside edge of the Russe, and around the outside at the bottom
  9. Add raspberries and lime zest to decorate