Pumpkin Mousse Charlotte Recipe

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2 votes | 2390 views

There is a big black spider acting the cherry of the cake together with a caramel spider net, but that cake has been especially prepared for my son's Halloween party...

The Charlotte could be decorated as we like it :)

Prep time:
Cook time:
Servings: 12 Servings


Cost per serving $0.81 view details
  • For the Base:
  • 400 g lady finger biscuits
  • ¼ cup cold milk
  • ¼ teaspoon ground cinnamon (or instant coffee)
  • For the Mousse:
  • The mousse recipe is adapted from Ina Garten’s Pumpkin Mousse Parfaits, but I have replaced some of the ingredients according to my son’s taste.
  • ¼ cup dark rum
  • 10g (2 teaspoons ) unflavored gelatin powder
  • 15 ounce pumpkin puree (or 1 15-ounce can pumpkin (not pie filling))
  • ½ cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • ¼ cup cold water
  • 3 egg yolks
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • 1 ½ cups cold heavy cream
  • 1 teaspoons pure vanilla extract
  • For the Icing:
  • ½ cup granulated sugar + 3 tablespoons cold water
  • 1 cup cold heavy cream + ¼ cup granulated sugar (or sweetened whipped cream)
  • ½ teaspoon pure vanilla extract
  • 1 cup sliced almonds


  1. The Base:
  2. • Preheat slightly ¼ cup milk to flavour it with ¼ teaspoon cinnamon (or ½ teaspoon instant coffee) easily and leave to cool
  3. • Sprinkle half of the ladyfinger biscuits with the flavoured milk (if you prefer you could replace the milk and cinnamon with water and dark rum)
  4. • Arrange the slightly soaked ladyfinger biscuits into an 8.75” in diameter spring form cake pan, as firstly carefully set them along - one by one - tightly standing against the wall of the pan (it’s a bit tricky though) and afterwards cover the bottom with lady fingers also
  5. • Refrigerate, while preparing the mousse
  6. The Pumpkin Mousse:
  7. • Soak the gelatin powder in the dark rum in a heat-proof cup or bowl for at least 10 minutes
  8. • Whisk together the pumpkin puree, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon clove and the ½ teaspoon salt
  9. • Pasteurize the egg yolks with the ½ cup granulated sugar and ¼ cup water and add to the pure (or cook all the ingredients together at low temperature, letting all simmer for about 10 minutes)
  10. • Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear or put it into the microwave for about 1/2 minute, but do not let that start boiling
  11. • Whisk the melted gelatin mixture into the pumpkin mixture and let all chill
  12. • Separately, whip the cold heavy cream and the vanilla extract
  13. • Add gradually the whipped cream into the chilled pumpkin mixture and mix up together
  14. The Icing:
  15. • Caramelize the ½ cup granulated sugar and 3 tablespoons cold water.
  16. • Sprinkle slightly the top of the lady fingers with a part of the caramel and “draw” with the rest some figures you may like onto a sheet of baking paper and leave to harden
  17. • Whip the heavy cream, granulated sugar and the vanilla extract
  19. • Sprinkle the second half of the ladyfinger biscuits with the flavoured milk (or rum)
  20. • Get the arranged ladyfinger biscuits out of the fridge, pour half of the Pumpkin Mousse into the spring form and top with some freshly soaked ladyfinger biscuits
  21. • Sprinkle about half of the sliced almonds
  22. • Pour the second half of the Pumpkin Mousse and refrigerate (while preparing the icing)
  23. • When the Frosting elements are ready, remove the pan’s ring and sprinkle the second half of the sliced almonds over the Charlotte
  24. • Decorate the cake with the sweetened whipped cream, as you like it
  25. • Place carefully your caramel figures over the cake
  26. And your Halloween Pumpkin Mousse Charlotte is ready


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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 12 servings
Calories 232  
Calories from Fat 97 42%
Total Fat 11.05g 14%
Saturated Fat 6.03g 24%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 197mg 8%
Potassium 136mg 4%
Total Carbs 30.5g 8%
Dietary Fiber 1.5g 5%
Sugars 27.33g 18%
Protein 1.75g 3%
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  • Tiggeriffic
    Directions not clear- would help to put the ingredients over the directions for each part.

    Was not overly impressed for the amount of effort involved.
    I've cooked/tasted this recipe!
    • Angellove's Cooking
      Sorry :) that's the template for posting the Ingredients and Directions here, maybe my blog post would be more helpful, if you decide to take the effort to try this... Actually it is really easy to prepare - no baking at all :)

      I've cooked/tasted this recipe!

      Leave a review or comment