This is one of those desserts that sounds like it belongs in a royal banquet hall… and honestly, it kind of looks like it too. I made this Charlotte Royale once for a family birthday, and someone asked if I’d bought it from a fancy pâtisserie in Paris. I just grinned and let them believe it — but deep down I was buzzing with pride. It’s lush, it’s fruity, and it’s got that perfect mix of soft mousse and jammy sponge that just melts on your tongue.
I’ll be real: it looks like a show-off dessert, but it’s not actually hard. You’re using store-bought Swiss rolls (thank you, Mr. Martin), a few good berries, and custard you can tweak to your liking. The only real trick? Patience. It needs a good few hours in the fridge to chill out and set, so it’s a make-ahead moment. But when you slice into that dome and reveal all the pretty spirals inside… it’s so worth it.
Why You’ll Love It
- Showstopper vibes – it looks ridiculously impressive when you slice into it.
- No baking required – a win for summer days or when you just can’t be bothered to switch on the oven.
- Fruity and creamy – that perfect balance of light mousse and tart berries.
- Flexible – swap in different fruit sauces or berries depending on the season (or what’s in your fridge).
- Make-ahead friendly – chuck it in the fridge the day before and forget about it.
- Perfect for parties – feeds a crowd, and everyone will think you’re a dessert wizard.
Ingredients
- 1 tsp olive oil or vegetable oil (for greasing)
- 3 x 20-cm ready-made Swiss roll cakes, each sliced into 5-mm rounds
- 200g fresh raspberries
- 6 gelatine leaves
- 500ml fresh custard (the good stuff!)
- 300ml strawberry or raspberry sauce
- 6 egg whites
- 600ml double cream
- 200g mixed summer fruit (e.g. strawberries, raspberries, redcurrants)
- A few sprigs of fresh mint (for garnish)
How to Make It
Prep your bowl palace:
Grease the inside of a large glass or mixing bowl with a tiny bit of oil, then line it snugly with cling film. This is your dessert mould — treat it kindly.
Line the bowl with love:
Take your Swiss roll slices and press them gently into the bowl, spiral side out. Line the entire thing — a little puzzle, but oddly satisfying. Leave no gaps if you can help it.
Melt the custard magic:
Warm your custard in a saucepan (don’t let it boil), then stir in the soaked gelatine leaves and the berry sauce until smooth. Set it aside to cool slightly — you don’t want to melt the whipped cream later.
Get fluffy:
Whip the double cream in one bowl, the egg whites in another. You want soft peaks, not stiff drama. Trust your instincts — or your wrist.
Fold it like you mean it:
Once the custard is cool, fold in the cream and then the egg whites, gently. Think cloud-like. Don’t knock the air out — we want mousse, not soup.
Assemble the dream:
Scatter some raspberries into the base of the lined bowl, then pour in your mousse mixture. Smooth the top and cover with cling film.
Chill to set (and breathe):
Refrigerate for at least 4 hours — overnight is better if you’ve got the time (and fridge space). It needs this to firm up and slice cleanly.
Flip and flourish:
Unmould your Charlotte onto a serving plate. Peel off the cling film and decorate with fresh berries and mint sprigs. Then stand back and admire. You did that.
Common Mistakes and How to Dodge Them
Why is my mousse runny?
The custard might’ve been too hot when you added the cream or whites. Let it cool before folding.
My Swiss rolls are sliding around!
Make sure your bowl is well greased and your slices are gently pressed into place. Also, don’t make the slices too thick.
It won’t come out of the bowl!
Make sure it’s had enough time to chill, and that you greased + lined your bowl well. If needed, dip the outside briefly in warm water.
Too sweet?
Use a tart berry sauce or fresh fruit to balance it. You can also dial down the sugar in your custard if making from scratch.
Storage and Reheating
Fridge:
Keep leftovers (if there are any!) in the fridge for up to 3 days. Cover loosely with cling film.
Freezer:
Not ideal — the mousse texture doesn’t thaw well. Best enjoyed fresh and cold.
Reheating:
Nope. Serve chilled. This one’s not a hot pudding, and honestly, warming it would be a crime.
Frequently Asked Questions
Can I use homemade Swiss roll?
Absolutely! If you’re feeling ambitious or have leftovers, go for it.
What can I use instead of gelatine leaves?
Powdered gelatine works too — follow the packet instructions to match the amount.
Can I make this alcohol-infused?
Oh yes. Add a splash of Chambord or Cointreau to your berry sauce or custard. Keep it grown-up.
Do I need to use egg whites?
They help with the light texture, but if you’re nervous about raw egg, try pasteurised whites or skip them and just double up on cream (it’ll be richer, but still fab).
Nutrition Facts (Per Serving)
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 5g
- Sugars: 20g
- Sodium: 100mg
Try More James Martin Recipes:
James Martin Charlotte Royale
Description
A stunning no-bake dome of fruity Swiss rolls, fluffy custard mousse, and fresh berries — as elegant as it is delicious.
Ingredients
Instructions
- Line a greased bowl with cling film and Swiss roll slices.
- Soften gelatine in cold water, then melt into warmed custard with berry sauce. Cool.
- Whip cream and egg whites separately to soft peaks.
- Fold everything together gently.
- Add fruit to bowl, pour in mousse, cover and chill 4–24 hours.
- Unmould, garnish with fruit and mint, and serve chilled.
Notes
- Let the custard cool before folding — too warm and you’ll deflate the mousse.
- Chill overnight for the cleanest slices.
- Decorate just before serving to keep berries fresh.
- Use whatever soft berries are in season — just make sure they’re ripe and juicy.