This delicious Charlotte Royale from James Martin is a show-stopping dessert that’s both creamy and fruity. With a light sponge, strawberry mousse, and a touch of sweetness from jam, it’s perfect for special occasions. You can easily adapt it with seasonal fruits for a fresh twist!
Ingredients Needed
- 1 tsp vegetable oil
For the Sponge:
- 5 medium eggs
- 125g (1/2 cup + 1 tbsp) caster sugar
- 125g (1 cup) plain flour
- 200g (about 3/4 cup) strawberry jam
For the Mousse:
- 6 egg whites, whisked to peaks
- 300ml (1 1/4 cups) strawberry puree
- 600ml (2 1/2 cups) double cream (heavy cream), whipped
- 16 gelatine leaves
- 500ml (2 cups) ready-made custard
To Serve:
- Fresh strawberries
- Fresh redcurrants
- Fresh raspberries
- Biscuit tuiles
- Mint leaves
How To Make Charlotte Royale
- Preheat the oven to 180°C (350°F). Brush 1 tsp vegetable oil all over the inside of a 3L (12-cup) glass bowl and line it with cling film, pressing it right into the edges. Line a 22cm x 32cm (9in x 13in) tin with greaseproof paper.
- Make the Sponge: In a stand mixer, whisk the eggs and sugar together until it reaches the ribbon stage (about 5-6 minutes). Fold in the flour and pour the batter into the prepared tin. Level the mixture and bake for 10-12 minutes in the middle of the oven. Once baked, remove from the oven and leave to cool. Place the sponge onto a damp tea towel dusted with caster sugar, then remove the paper.
- Assemble the Swiss Roll: Spread the strawberry jam over the cooled sponge and roll it up tightly. Slice the roll into 1 cm (1/2 inch) thick pieces. Arrange the slices inside the lined bowl, covering the sides completely.
- Prepare the Mousse: Soak the gelatine leaves in cold water for 5 minutes. Warm half of the custard gently in a pan, then beat in the gelatine leaves, having squeezed out the excess water. Add the remaining custard and whisk to combine. Add the strawberry puree and mix thoroughly. Fold in the whipped cream, followed by the whisked egg whites.
- Assemble the Charlotte Royale: Pour the mousse mixture into the sponge-lined bowl, filling it to the top. Chill in the fridge for at least 4 hours to set.
- Serve: Once set, carefully turn the Charlotte Royale out onto a large platter or cake stand. Decorate with fresh strawberries, redcurrants, raspberries, biscuit tuiles, and mint sprigs.
Recipe Tips
- Whisk the eggs and sugar well: Make sure to whisk the eggs and sugar for 5-6 minutes until it reaches the ribbon stage. This creates a light and airy sponge that rolls easily.
- Let the sponge cool completely: Don’t rush the cooling process. If the sponge is too warm when you roll it, it may crack, affecting the final presentation.
- Soak gelatine properly: Soak the gelatine leaves in cold water for 5 minutes to ensure they dissolve fully and avoid any lumps in the mousse.
- Chill the dessert for long enough: Allow the Charlotte Royale to chill for at least 4 hours so that the mousse fully sets and holds its shape when turned out.
How To Store Leftovers?
Let the leftover Charlotte Royale cool to room temperature before refrigerating. Store it in an airtight container for up to 3 days in the fridge.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings total)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 100mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
Try More James Martin Recipes:
- James Martin Fillet Steak
- James Martin Coronation Chicken
- James Martin Chicken Veronique
- James Martin Lemon Syllabub
James Martin Charlotte Royale
Description
This delicious Charlotte Royale from James Martin is a show-stopping dessert that’s both creamy and fruity. With a light sponge, strawberry mousse, and a touch of sweetness from jam, it’s perfect for special occasions. You can easily adapt it with seasonal fruits for a fresh twist!
Ingredients
For the Sponge:
For the Mousse:
To Serve:
Instructions
- Preheat the oven to 180°C (350°F). Brush 1 tsp vegetable oil all over the inside of a 3L (12-cup) glass bowl and line it with cling film, pressing it right into the edges. Line a 22cm x 32cm (9in x 13in) tin with greaseproof paper.
- Make the Sponge: In a stand mixer, whisk the eggs and sugar together until it reaches the ribbon stage (about 5-6 minutes). Fold in the flour and pour the batter into the prepared tin. Level the mixture and bake for 10-12 minutes in the middle of the oven. Once baked, remove from the oven and leave to cool. Place the sponge onto a damp tea towel dusted with caster sugar, then remove the paper.
- Assemble the Swiss Roll: Spread the strawberry jam over the cooled sponge and roll it up tightly. Slice the roll into 1 cm (1/2 inch) thick pieces. Arrange the slices inside the lined bowl, covering the sides completely.
- Prepare the Mousse: Soak the gelatine leaves in cold water for 5 minutes. Warm half of the custard gently in a pan, then beat in the gelatine leaves, having squeezed out the excess water. Add the remaining custard and whisk to combine. Add the strawberry puree and mix thoroughly. Fold in the whipped cream, followed by the whisked egg whites.
- Assemble the Charlotte Royale: Pour the mousse mixture into the sponge-lined bowl, filling it to the top. Chill in the fridge for at least 4 hours to set.
- Serve: Once set, carefully turn the Charlotte Royale out onto a large platter or cake stand. Decorate with fresh strawberries, redcurrants, raspberries, biscuit tuiles, and mint sprigs.
Notes
- Whisk the eggs and sugar well: Make sure to whisk the eggs and sugar for 5-6 minutes until it reaches the ribbon stage. This creates a light and airy sponge that rolls easily.
- Let the sponge cool completely: Don’t rush the cooling process. If the sponge is too warm when you roll it, it may crack, affecting the final presentation.
- Soak gelatine properly: Soak the gelatine leaves in cold water for 5 minutes to ensure they dissolve fully and avoid any lumps in the mousse.
- Chill the dessert for long enough: Allow the Charlotte Royale to chill for at least 4 hours so that the mousse fully sets and holds its shape when turned out.
James Martin Charlotte Royale