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Peppermint Charlotte

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


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Peppermint Charlotte (continued)

Directions (continued)

  • 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.