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