I've made a Charlotte before. Because of the sponge - they are so light and delicious and make me think of summer. With this winter being so brutal, I decided I needed to make this ASAP. I used frozen raspberries and it was delicious. I will warn you - it is very easy to make but be prepared to wash a LOT of dishes. Without chilling time, it took two hours but all of those two hours are not hands on. And yes I know I need to work on my swirls and drizzle techniques. Raspberry Charlotte (Adapted from Cooks Illustrated ) Filling: 1 1/4 t unflavored gelatin 2 T water 3 egg yolks (save white for cake) 2 t cornstarch 1 lb raspberries (fresh or thawed) 2/3 c sugar 2 T butter 1/4 t salt 1 3/4 c heavy cream Sprinkle gelatin over water in large bowl and set aside. Whisk egg yolks with cornstarch in a bowl (I found a 2c measuring cup worked well). Combine raspberries, sugar, butter, and salt in a medium saucepan. Mash lightly with whisk and stir until combined. Cook over m...