This elegant Candy Cane Charlotte is a festive showstopper, perfect for holiday gatherings. Made with light and buttery Madeline fingers using Mirage Margarine, the dessert features a rich white chocolate peppermint raspberry mousse, topped with fluffy peppermint whipped cream. Fresh raspberries, white chocolate curls, and crushed candy canes add a colorful, crunchy finish.
Refreshing and indulgent, this dessert is a crowd-pleaser that combines creamy chocolate, fruity raspberry, and cool peppermint for a delightful holiday treat.
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Prep Time: 1 hour
Cook Time: 12 minutes
Serves: 12-18 slices
Ingredients
Madeline Fingers
- 3 Eggs
- 3/4 cup Sugar
- 1 tsp Vanilla Extract
- 1 3/4 cup All Purpose Flour
- 3/4 tsp Baking Powder
- 1/8 tsp Salt
- 3/4 Cup Mirage Margarine, melted
Directions
Using the base of a 9” springform pan, trace a circle onto a sheet of parchment paper. On a second piece of parchment paper draw two sets of parallel lines that are 3” apart. Line two cookie sheets with traced paper.
In a stand mixer fitted with a paddle attachment, beat together eggs and sugar until light, fluffy, and pale. Stir together flour, baking powder, and salt.
Melt Mirage in a microwave. Using a spatula gently fold the mixture into the beaten eggs. Stir in 1/3 of the melted Mirage. Gently fold in the remaining Mirage. Transfer the mixture to a piping bag fitted with a ½” round piping tip. Starting at the middle of the traced circle pipe the batter in a spiral leaving about ¼” gap to the traced line.
Chefs tip! Jus a thin line of batter is enough when piping this spiral! It is ok if there are gaps in the batter, it will expand while baking.
With the remaining batter pipe 3” long fingers using the parchment lines as a guide.
Chef’s tip! Leave about ½” between the piped fingers. Pipe as many fingers as you can!
Bake both pans at 350°F for about 10-12 minutes or until the fingers start to turn slightly golden brown.
Remove from oven and let cool slightly. Using a pizza wheel or knife cut along the line of one side of each row of lady fingers.
Assembly
Trim the round cake layer so that when placed into the springform pan there is a ¼ – ½” gap between the cake layer and the edge of the pan. Stand up Madeline fingers cut side down between the edge of the pan and cake.
Chefs tip! Take your time fitting the cake layer into the pan. It will be easiest to stand up the fingers if they fit tightly between the cake layer and the edge of the pan.
White Chocolate Peppermint Raspberry Mousse
- 2 packets Unflavoured Gelatin, 1/4 oz packets
- 1/3 cup Cold Water
- 2 cups Frozen Raspberries
- 1/4 cup Water
- 1 tsp Peppermint Extract
- 1/2 cup Sugar
- 1 1/2 cup White Chocolate Wafers
- 2 1/2 cup Heavy Whipping Cream
Peppermint Whipped Cream
- 1 cup Heavy Whipping Cream
- 1/2 cup Icing Sugar
- 1/2 tsp Peppermint Extract
Garnish
- 1/2 cup Fresh Raspberries
- 1/2 cup White Chocolate Curls
- 1/4 cup Crushed Candy Canes
- Fresh Mint Leaves (as desired)
Directions
Sprinkle gelatin powder over cold water in a small bowl and let sit for 5 minutes. Combine raspberries, sugar, and ¼ cup water in a small saucepan. Bring to a simmer for 1 minute. Remove from heat and stir gelatin mixture into raspberry purée. Press raspberry mixture through a strainer to remove seeds. Melt white chocolate in a double boiler and stir in raspberry mixture and peppermint extract, remove from heat and set aside to cool to room temperature. Whip cream until medium peaks have formed. Gently fold white chocolate raspberry mixture into whipped cream.
Assembly
Fill the Madeline finger lined pan with the mousse mixture and place in the fridge for at least 4 hours to overnight. Make the peppermint cream by combining the icing sugar and whipping cream to stiff peaks. Fold in the peppermint extract adding more to taste if desired.
Spread the whipped cream over the top of the tart. Garnish with fresh raspberries, white chocolate curls, crushed candy canes, and fresh mint.