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How to Make a Raspberry Charlotte with Cook's Illust...

America's Test Kitchen Follow
  • Video description
  • 1 year ago
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.

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