Raspberry Charlotte Royale

Showstopper Dessert: Raspberry Charlotte Royale! Layers of jam-filled Swiss roll, creamy raspberry mousse, and a surprise jelly centre make this dessert as stunning as it is delicious. A perfect centrepiece to wow your guests! James used ingredients from guest producer Hullabaloos!

Ingredients

1 tsp vegetable oil

For the Swiss Roll

5 medium eggs
125g caster sugar
125g plain flour
200g strawberry jam

For the Mousse

4 egg whites, whisked to peaks
300ml raspberry puree
400ml double cream, whipped
12 leaves gelatine
400ml custard

For the jelly

700ml Hullabaloos raspberry lemonade
8 leaves gelatine

Method

Print Recipe

For the jelly, soak the gelatine in cold water.
Heat the lemonade, then squeeze out the excess water from the gelatine and whisk into the lemonade.
Chill in the fridge then and pour into pudding bowl. Leave in the fridge to set.
Brush the oil all over the inside of a 3L glass bowl and line with cling film, pressing in right to the edges.
Line 3x 22cm 32 cm tin with greaseproof paper.
In a kitchen aid whisk the eggs and sugar to a ribbon stage (5 to 6 minutes). Then, fold in the flour and pour into the tin. Level out, bake for 10 to 12 minutes on the middle shelf and leave to cool.
Place the sponge onto a damp tea towel sprinkled in caster sugar, remove the paper.
Spoon the jam all over the sponge and roll up tightly slice into 1cm pieces.
Cover the inside of the bowl with Swiss roll slices, covering it completely.
For the mousse, soak the gelatine in water for 5 minutes.
Warm ½ the custard, gently then beat in the squeezed out gelatine and then add the rest of the custard to cool it down.
Add the raspberry sauce, fold into the cream and then fold in the egg whites.
Pour the mousse in to the Swiss roll lined bowl until half way, then sit the jelly in the middle.
Fill up with the remaining mousse right to the top. Chill in the fridge for 4 hours.
Turn out onto a large platter or cake stand and decorate with strawberries, red currants, mint sprigs and raspberries.

Ingredients

1 tsp vegetable oil

For the Swiss Roll

5 medium eggs
125g caster sugar
125g plain flour
200g strawberry jam

For the Mousse

4 egg whites, whisked to peaks
300ml raspberry puree
400ml double cream, whipped
12 leaves gelatine
400ml custard

For the jelly

700ml Hullabaloos raspberry lemonade
8 leaves gelatine

Method

For the jelly, soak the gelatine in cold water.
Heat the lemonade, then squeeze out the excess water from the gelatine and whisk into the lemonade.
Chill in the fridge then and pour into pudding bowl. Leave in the fridge to set.
Brush the oil all over the inside of a 3L glass bowl and line with cling film, pressing in right to the edges.
Line 3x 22cm 32 cm tin with greaseproof paper.
In a kitchen aid whisk the eggs and sugar to a ribbon stage (5 to 6 minutes). Then, fold in the flour and pour into the tin. Level out, bake for 10 to 12 minutes on the middle shelf and leave to cool.
Place the sponge onto a damp tea towel sprinkled in caster sugar, remove the paper.
Spoon the jam all over the sponge and roll up tightly slice into 1cm pieces.
Cover the inside of the bowl with Swiss roll slices, covering it completely.
For the mousse, soak the gelatine in water for 5 minutes.
Warm ½ the custard, gently then beat in the squeezed out gelatine and then add the rest of the custard to cool it down.
Add the raspberry sauce, fold into the cream and then fold in the egg whites.
Pour the mousse in to the Swiss roll lined bowl until half way, then sit the jelly in the middle.
Fill up with the remaining mousse right to the top. Chill in the fridge for 4 hours.
Turn out onto a large platter or cake stand and decorate with strawberries, red currants, mint sprigs and raspberries.