Visually stunning yet surprisingly simple to make, the Charlotte Royale is the ultimate showstopping dessert. With its signature spiral pattern and creamy raspberry heart, it’s guaranteed to wow your guests and satisfy every sweet tooth.
Prep time: 30 minutes
Bake time: 12 minutes at 180°C
Resting time: 4 to 24 hours
Difficulty: Easy
Serves: 8-10 people
Ingredients
For the Swiss Roll
- 4 egg whites
- 60 g powdered sugar (icing sugar)
- 4 egg yolks
- 30 g all-purpose flour
- 30 g cornstarch
- 1 jar of raspberry jam
For the Raspberry Coulis
- 283 g (10 oz) fresh or frozen raspberries
- 50 g powdered sugar
- 1 tbsp agar-agar
For the Raspberry Mousse
- 270 g heavy whipping cream (chilled)
- 50 g powdered sugar
Instructions
Bake the Sponge: Preheat your oven to 350°F (180°C). Whip the egg whites until stiff peaks form, gradually adding the 60 g of powdered sugar. Gently fold in the egg yolks, then sift in the flour and cornstarch, folding delicately with a spatula. Spread the batter onto two baking sheets lined with parchment paper. Bake for 12 minutes.
Roll the Biscuits: Immediately out of the oven, flip the sponges onto a sugar-dusted surface or damp cloth. Peel off the parchment paper and roll them up tightly while still hot to set the shape. Let cool.
Fill the Rolls: Once cooled, unroll the sponges, spread a generous layer of raspberry jam, and roll them back up tightly. Slice into thin, even rounds.
Make the Coulis: Blend the raspberries with 50 g of powdered sugar. Strain if you prefer a seedless mousse.
Prepare the Mousse: Pour half of the coulis into a saucepan and whisk in the agar-agar. Bring to a light simmer (small bubbles), then remove from heat. Stir in the remaining cold coulis and let it cool slightly. In a separate bowl, whip the heavy cream and 50 g of powdered sugar until stiff peaks form (Chantilly). Fold the raspberry mixture into the whipped cream.
Assembly: Line a large rounded bowl (approx. 25 cm) with plastic wrap. Arrange the sliced biscuit rounds tightly along the bottom and sides of the bowl.
Fill & Chill: Pour half of the mousse into the bowl. Add a few fresh raspberries if desired, then pour in the rest of the mousse and smooth the top.
The Wait: Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Serve: Place a serving plate over the bowl, flip it upside down, and gently remove the bowl and the plastic wrap.
Serve chilled!
