How to Make a Raspberry Charlotte with Cook's Illustrated Editor Andrea Geary

This month, we're bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook's Illustrated recipes!
We swap the sponge for a simple chiffon cake, which is tender and moist but sufficiently sturdy. Instead of basing our filling on a high-moisture crème anglaise, we use a more foolproof homemade raspberry curd lightened with whipped cream with just enough gelatin to give it structure, and we pack in a full pound of berries for bright fruit flavor.
Get the recipe for Raspberry Charlotte: cooks.io/30vNRYG
Buy our winning stand mixer: cooks.io/2tkBbHO
Follow Andrea on Instagram: / algcooks
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[@ScreaminNighthog]

Studied this recipe before attempting it. Followed the directions and notes in the Cook Book and the result's were amazing. This was not as difficult as it first seem's. With the note's they are spot on accurate! I was also surprised by how light it was.

[@annaleabrown4588]

My daughter's name is Charlotte and I'm pretty sure this will be her next birthday cake. Thank you!

[@amel2784]

Don't listen to the naysayers! Thank you for cutting this short. I like the videos that don't having talking hosts showing you how to cook something. So much quicker to watch it thru and see if I want to do it. And I do! And yes, you did simplify a complicated dessert so those people who say the dessert is too much trouble just don't realize.

[@davejones5747]

This is the first time I've seen a Charlotte made with cake rather than ladyfingers. It looks really good.

[@rochelleb973]

Wow, I've never had this. It looks delicious

[@Passionforfoodrecipes]

That cake looks BERRY good! It won't jam up your guests with a crumby cake!

[@thrisbt1]

i remember being thoroughly impressed by this masterpiece of a recipe when i first saw it

[@mshill2406]

Ive got to make this!

[@2Majesties]

Who are we serving? Louis XVI and Marie?

[@utkbyuca89]

Time consuming but worth it. Made it at least 5 times. Now use mousse portion with 3 layers chocolate chiffon cake.

[@XxxcrossroadzXxx]

can you please share the ingredients? since I can't see it unless i have a membership.

[@utkbyuca89]

Em M you can use this link for complete detail. It’s a long list...... www.kcet.org/food/weekend-recipe-raspberry-charlotte Let me know if you have any issue.

[@AngelaJonesBeauty]

That is a lot of steps, but it looks really good! Like the new format! Is this in the 2019 ATK cookbook?

[@TheGreat973]

How long would it be able to stay out of the refrigerator (after being refrigerated first) before becoming soft?

[@alexisdix6704]

If you use gelatin sheets, how many sheets should you use?

[@Khristafer]

I always hate discarding the seeds. I've started making a SUPER seedy jelly cube chew, or a brittle when I'm working with berries. It's not everybody's thing, but it gives more options and texture 😂

[@coolnewpants]

Yeah, The only place I'm gonna discard the seeds in my belly, lol

[@tomohia1428]

Awesome gonna have ago

[@russgenemurray6288]

Lots of steps. Kind of reminds me of Thanksgiving dinner. Lots of prep and work then 10 minutes later gone. LOL It does look delicious though.

[@singinglawnchair]

Reminds me of a Japanese style cake. Interesting!

[@gilvillegas9880]

Yo quiero hacer y comerme esos deliciosos postres hoy hicieron en 15 chanel unos cups cakes. Pero no alcance la receta a baño maria ...me la darian?

[@sadiporter2966]

PLEASE do a review comparing the food processor and blender attachments for the kitchen aid and kenwood kitchen mixers and compare them to standalone food processors and blenders so that we can see if they are any good or not.

[@wotan10950]

Maybe it’s my imagination, but the ATK recipes are becoming too complicated for occasional cooks like me. I’ll leave these sort of videos to people who are at a higher level.

[@Brulathian]

The Cook's Country ones tend to be simpler.

[@bw2082]

If you can read and follow directions, you can cook most things

[@wotan10950]

@@bw2082 Sorry, that's the clichéd comment of a lazy thinker. I didn't say the recipe was poor; I said it was above my level, and I'll leave it for better cooks. Any further recommendations?

[@keelay1977]

Lots of wHisking

[@raeannemery258]

I am making the assumption (maybe a bad thing), that this recipe is for intermediate to advanced cooks. That being said, I would have liked to know how much of each ingredient to use, instead of having to pay America's Test Kitchen money for the recipe!

[@user-vl1nz5gn3f]

Excellent presentation. But I think the process is a little complicated ...

[@lordgarion514]

It's not really. If they were explaining it to just people they knew could really cook they wouldn't have said at least half of what they did. People that can really cook automatically know how to set up the pan and get the food out for example. They don't even have to think about it.

[@armidap.6346]

No measurements, perfect 😒

[@Peggyt-jp6mt]

A lot of steps for what you get.

[@xjAlbert]

But it looks like a frozen desert bought at Costco.

[@lisayerace5578]

Such an impersonal way to deliver a recipe........ looks delicious, though.

[@OnDasherOnDancer]

Lisa Yerace I know, right? Where are Bridget, Julia and Dan, with their snappy repartee?

[@houchi69]

She is pronouncing the H is every WH word...why?

[@davidjones535]

Why the change ? Not cool !

[@TheArteditors]

it's like telling someone how to drive. complicated and far too many steps with a 2 to 3 minutes instruction voice over. yu are losing it...

[@fathima737]

It’s literally so simple. ‘Swirl the jam’ ‘garnish with berries’ like what’s so hard about that man. It’s also not like you need to memorize this Like a driving exam. Nor is it that difficult.!!

[@delk82]

This new format is incredibly boring.