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!
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Cooking tools:
- Blender
- Fine-mesh sieve
- Hand mixer
- Whisk
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Cooling rack
- Offset spatula
- Charlotte mold
- Plastic wrap
- Refrigerator
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Spatula
Ingredients
- 1 tsp vegetable oil
- 5 medium eggs
- 125g caster sugar
- 125g plain flour
- 200g strawberry jam
- 4 egg whites, whisked to peaks
- 300ml raspberry puree
- 400ml double cream, whipped
- 12 leaves gelatine
- 400ml custard
- 700ml Hullabaloos raspberry lemonade
- 8 leaves gelatine
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