A sponge cake gets filled with a sweet tart raspberry mousse filling in this showstopping raspberry charlotte.

Sure, it’s officially the season of bounty and local eating and CSAs and farmer’s markets and eating the rainbow and all that good stuff.
But it’s also kind of stressful, no?
Like, what if I blink and berry season is over? What if I don’t eat ENOUGH heirloom tomatoes to get me through next year’s never-ending winter? What if I spend all summer searching for THE PERFECT PEACH…and I never find it?!










