STEP 1: Prepare the Sponge Cake (Ladyfingers)

Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes light, pale, and fluffy. This will take about 5 minutes using an electric mixer on medium-high speed. Add the vanilla extract to the egg mixture and mix well.

In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture using a spatula. The key here is to keep the mixture light and airy, so be careful not to deflate it.

In another clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add in a bit of sugar and continue whisking until stiff peaks form. Carefully fold the beaten egg whites into the batter in two additions, being careful not to lose volume.

Transfer the batter into a piping bag and pipe out the batter onto the prepared baking sheet, creating long, thin strips that resemble ladyfingers. You’ll want them to be about 4 inches long. Once piped, dust the ladyfingers with powdered sugar for an extra touch of sweetness.

Bake the ladyfingers in the preheated oven for 10-12 minutes, or until golden and slightly firm to the touch. Let them cool on a wire rack. These ladyfingers will form the base and sides of your Charlotte.

STEP 2: Make the White Chocolate Mousse Filling

While the ladyfingers are cooling, you can prepare the white chocolate mousse filling. In a heatproof bowl, melt the white chocolate using a double boiler or by microwaving it in short bursts. Stir the chocolate occasionally to prevent burning. Once melted, allow the chocolate to cool slightly.

In a separate mixing bowl, whip the heavy cream until soft peaks form. Set aside.

In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract together until smooth and creamy. If you’re adding orange liqueur or orange zest, incorporate them into the mascarpone mixture at this stage.

Once the white chocolate has cooled to room temperature, fold it into the mascarpone mixture. Finally, gently fold in the whipped cream, ensuring the mousse remains light and fluffy. This mousse will be the creamy center of your Charlotte.

STEP 3: Assemble the Charlotte

Now comes the fun part—assembling the Charlotte. For this, you’ll need a 8-9 inch round Charlotte mold (or any deep cake pan). The ladyfingers will line the sides and bottom of the mold, creating the shape of the Charlotte.

Start by placing the ladyfingers upright along the sides of the mold, ensuring they are snug and well-placed. You can trim the ladyfingers slightly if they are too tall for your mold, but they should come just above the top of the pan. This will give the Charlotte its signature layered look.

Next, spoon the white chocolate mousse into the center of the mold, filling it up evenly. Smooth the top with a spatula to ensure the mousse is level.

Once the mousse is in place, use additional ladyfingers to line the top of the dessert. You may need to trim the ladyfingers to fit snugly. Press them gently into the mousse to create a solid top layer.

Cover the mold with plastic wrap and refrigerate the Charlotte for at least 3 hours or overnight, allowing the mousse to firm up and the flavors to meld together.

STEP 4: Whip the Cream for the Topping

Before serving, prepare the whipped cream topping. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will add a smooth, creamy finish to the Charlotte.

Once the Charlotte has set, carefully remove it from the mold. If you used a traditional Charlotte mold, you can gently lift the dessert using the parchment paper to help. Transfer the Charlotte to a serving platter.

Spread a generous layer of whipped cream on top of the Charlotte, covering it completely. If desired, sprinkle edible glitter or silver dust over the top for a sparkling, festive touch. Garnish with fresh berries such as raspberries or cranberries to add color and contrast.