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Lifting first slice of Charlotte Russe up, showing smooth mousse like orange banana filling, lady finger crust and cranberry sauce topping.

Orange Cranberry Charlotte Russe

This Orange Cranberry Charlotte Russe is a showstopper that is actually simple to make. A lady finger crust holds a mousse-like filling with orange zest, topped with a vibrant cranberry sauce that is perfect for Thanksgiving and Christmas alike. It is elegant enough for guests and easy enough to make in advance!
Prep Time15 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 35 minutes
Servings: 12 Servings (a 9-inch dessert)
Author: Carlee

Ingredients

Crust

Filling

  • 8 oz. cream cheese softened
  • 2 small bananas ripe but not overripe
  • zest of one orange
  • 1¼ cup heavy cream

Topping

  • 1 cup orange juice
  • 12 ounces fresh cranberries
  • ¾ cup granulated sugar

Instructions

  • Cut 7 oz lady fingers to the height of your 9" springform pan. Dip each lady finger quickly into 1 cup orange juice.  Just pass it through the orange juice, you don’t want them to get soggy.  Place around the edge of the pan, using the cut ends to make the bottom crust. Don’t worry if the bottom isn’t completely filled in, but you do want the outer rim to be complete.
  • In your mixer, beat 8 oz. cream cheese until smooth and creamy. Add 2 small bananas and beat until smooth.
  • Add zest of one orange, mixing to combine.  Add a little bit of the 1¼ cup heavy cream and incorporate it fully to lighten the cream cheese mixture. Continue to add cream, mixing until combined.
  • Beat on medium-high until the mixture holds medium peaks. Carefully spoon into prepared lady finger crust and spread until smooth.  Refrigerate.
  • Meanwhile, make the cranberry topping by bringing 1 cup orange juice, 12 ounces fresh cranberries, and ¾ cup granulated sugar to a boil over medium-low heat.  Drop heat to low and simmer for 15-20 minutes, stirring frequently.  If desired, blend the mixture until smooth.  
  • Allow sauce to cool to room temperature for at least an hour while the filling is chilling.
  • Spread about half of the cooled cranberry sauce over the chilled filling and return to refrigerator until ready to serve.  Use the rest of the cranberry sauce for serving or save it for other uses.

Nutrition

Serving: 1Serving | Calories: 308kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 92mg | Potassium: 243mg | Fiber: 2g | Sugar: 21g | Vitamin A: 822IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 1mg
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