Back to Peppermint Charlotte

Print Options


Card Sizes


Peppermint Charlotte Recipe

My guests always save room for this pretty pink peppermint dessert. You'll know why after just one cool and fluffy bite.
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min. YIELD:10-12 servings


  • 2 envelopes unflavored gelatin
  • 3-1/2 cups milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 5 egg yolks, beaten
  • 1/2 cup finely crushed peppermint candy
  • 8 drops red food coloring
  • 1-1/2 cups heavy whipping cream, whipped
  • 12 ladyfingers, split


  • 1. In a saucepan, soften gelatin in milk for 1 minute. Stir in sugar and salt. Cook and stir over medium-low heat for 5 minutes or until gelatin is dissolved. Remove from the heat.
  • 2. Stir a small amount of hot mixture into egg yolks. Return all to the pan. Cook and stir over low heat until the mixture thickens slightly and coats the back of a metal spoon or reaches 160° (do not boil). Remove from the heat. Add candy and food coloring; stir until candy is dissolved.
  • 3. Refrigerate, stirring occasionally, until mixture begins to thicken, about 30 minutes. Fold in whipped cream. Place ladyfinger halves around a greased 9-in. springform pan. Pour mixture into center of pan. Cover and chill for 4 hours or overnight. Just before serving, run a knife around edge of pan to loosen; remove sides. Yield: 10-12 servings.

Nutritional Facts

1 serving (1 each) equals 262 calories, 17 g fat (9 g saturated fat), 179 mg cholesterol, 94 mg sodium, 23 g carbohydrate, trace fiber, 6 g protein.