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Fondant Fancies

How to Make a Charlotte Royale

Throwing a right royal celebration, and looking for that perfect dessert fit for a King or Queen? Look no further! With a little help from us, you can serve up a stunning Charlotte Royale - an exquisitely tasty treat combining a creamy set mousse and jam, crowned with super light sponge swirls! This dessert will be the crowning glory of your party table, for sure.

Sponge Ingredients:

  • 150g of Caster Sugar
  • 150g of Self-Raising Flour
  • 6 Large Eggs

Jam Ingredients:

  • 500g of Jam Sugar
  • 400g of Strawberries (Hulled and Roughly Chopped)
  • Small amount of Butter

Bavarois Ingredients:

  • 50ml of Double Cream
  • 8 Egg Yolks
  • 100g of Caster Sugar
  • 100g of Small Strawberries
  • 2tbsp of Raspberry Liqueur
  • 600ml of Full Fat Milk
  • 9 Sheets of Leaf Gelatine
  • 550g of Raspberries

To Decorate:

  • 10 Medium Sized Strawberries
  • 150ml of Double Cream
  • 25g of Icing Sugar
  • 75g of Caster Sugar
  • 1 tbsp of Arrowroot

Equipment:

Baking

Steps:

  1. 1.Prepare your equipment and pre-heat your oven to 220° (200° for fan/gas 7), grease and line two 13 x 9 inch Swiss roll tins with baking parchment, then set these aside while you get on with the jam.
  2. In a small saucepan over a low heat, cook the sugar and strawberries until the sugar has completely dissolved then add in a small amount of butter. Bring to the boil and leave to vigorously boil until the temperature reaches 104° (219° F) on a sugar thermometer, which is the setting point. Remove from the heat and stir in a knob of butter, before pouring carefully into a large bowl to set.
  3. Next, begin the sponge mixture. Whisk together the eggs and sugar in a large bowl until you have a light and frothy texture which should leave a trail when the whisk is removed from the mixture. Carefully sieve all the flour into the egg mix and fold in ensuring you don’t lose any air. Retrieve your prepared tins and divide the sponge mixture between the tins. Bake in the oven for 10-12 minutes.
  4. Meanwhile, prepare two sheets of baking parchment measuring a little over the tins, place on a clean work surface and sprinkle a small amount of caster sugar over each sheet. Once the sponges have cooked, they should be golden brown in appearance and shrinking away from the sides. Turn the sponges out onto the sugared paper and trim off the edges. Mark in from the short edge with a score about 2cm, but do not cut through.
  5. Leave the sponges to cool slightly before spreading on the jam you made earlier. Carefully but firmly roll up each sponge from the short edge which you scored and set aside for later.
  6. Now it’s time to make the Bavarois filling. First, you need to soak the gelatine leaves in cold water until soft. Retrieve the raspberries and puree 450g worth in a food processor, then pass through a sieve to remove the seeds. Stir raspberry liqueur into the puree and set aside.
  7. Heat the milk in a large saucepan until just under the boiling point, meanwhile, whisk the caster sugar and egg yolks together until creamy and pale. Pour the almost boiling milk over the egg mixture while whisking together. Next, drain the gelatine leaves and add into the custard. Cook the custard in the saucepan until the mixture just coats the back of a wooden spoon. Pour into a clean bowl and leave to cool slightly before mixing in the raspberry puree and leaving for 30 minutes to cool.
  8. Line the base of a 2 litre round bowl with cling film ready to help you turn the Charlotte Royale out later. Get your sponge and slice the Swiss rolls into 1.5cm slices and line the base and sides of the bowl, ensure you pack in tightly and reserve a few slices for the lid which will be your base when eventually turned out.
  9. Whip up double cream to form soft peaks and stir into the cooled Bavarois. Fold in small strawberries and the remaining raspberries and spoon into the sponge lined bowl. Cover the top with the rest of the sliced sponge, cover with cling film and chill in the fridge to set overnight.
  10. The next day, carefully turn out the Charlotte Royale onto a wire cooling rack and decorate. In a small pan bring caster sugar and 125ml of water to the boil. Meanwhile, dissolve the arrowroot in two tablespoons of cold water, stir it into the sugar syrup, and bring to the boil. Remove from the heat and leave to cool slightly before pouring over the Charlotte Royale to glaze.
  11. Prepare a piping bag with a medium star nozzle and place your Charlotte Royale on a serving plate before whisking up cream and icing sugar in a bowl to form soft peaks. Spoon this into the piping bag and pipe around the base of the cake in a continual scalloped design. Serve with extra strawberries on the side, and enjoy your royal themed celebration!
How To