• Lemon Charlotte Mousse with Raspberry Sauce

Lemon Charlotte Mousse with Raspberry Sauce

310 12 servings
Recipe By
(3) 3 Reviews
Prep Time
Total Time

12 servings

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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What You Need

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Make It

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  • 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.
  • 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.
  • 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.
  • 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.


Substitute 2 pkg. (342 g each) Raspberry Swiss Rolls, sliced, for the ladyfingers.

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.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 264
% Daily Value
Total fat 12.2g
Sodium 157mg
Carbohydrate 36.4g
Dietary fibre 1.4g
Protein 3.4g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 5 %DV

* 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.

Ratings & Reviews

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  • porterv8 |

    Is it safe to eat uncooked egg whites ?

  • Koza |

    Very good! Worth the time to make it. Everyone loved it. I will make it again for a special occasion

  • loisg |

    I made this dessert for my mom on Mother's day because she loves lemon. It turned out absolutely delicious!! I made the recipe exactly as written and everyone loved it. It is light, smooth and not too sweet. The recipe calls for ladyfingers and I used the jumbo kind as shown in the picture. I had never used them before but noticed in the store that you can purchase a slimmer, crunchier kind that would not have turned out as well.