Wedding Cake Charlottes

By kmad

Ingredients

• 2 (3 oz) pkgs cake-like ladyfingers, split
• 1 envelope unflavored gelatin
• 1/4 cup hot water
• 1 (8 oz) package cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter
• 1/4 cup almond or hazelnut liquer (Amaretto or Frangelico)
• 2 cups heavy whipping cream
• 1 tbsp sugar
• 2 cups blueberries, divided
• 2 cups raspberries, divided

Details

Servings 8

Preparation

Step 1

1. Line bottom of an 8.5" springform pan with parchment paper. Spray parchment with nonstick cooking spray.

2. Arrange ladyfingers, cut side up, over bottom and around sides of pan, making sure ladyfingers touch.

3. Soften gelatin in 1/4 cup hot water; let stand for 10 minutes. Stir to dissolve gelatin.

4. In large bowl, beat cream cheese, confectioners' sugar, butter, and liquer at medium speeed with a mixer until creamy.

5. In a medium bowl, beat cream and sugar at medium-high speed with a mixer until soft peaks form; add gelatin mixture, beating until stiff peaks form. Fold cream mixture into cream cheese mixture. Spread half of cream mixture evenly over ladyfingers. Top with 1 cup blueberries and 1 cup of raspberries. Spread remaining cream mixture over berries. Cover and chill for at least 5 hours or up to 2 days. Top with remaining berries.

Option: You can also add 2 cups of blackberries to the berry mixture.