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Mixed summer berry charlotte russe - Domestic Gothess

Mixed Summer Berry Charlotte Russe

Serves 8
Author Domestic Gothess

Ingredients

Sponge fingers and base

  • 2 large eggs separated
  • 65 g (1/3 cup) caster (superfine) sugar
  • 50 g (scant 1/2 cup) plain flour

Mixed Berry Bavarois

  • 4 sheets leaf gelatin
  • 245 g (8.5 oz) mixed berries, fresh or defrosted frozen (I used raspberries, blackberries, blueberries & redcurrants)
  • 85 ml (1/3 cup) full fat milk
  • 4 large egg yolks
  • 85 g (1/3 cup + 2tbsp) caster (superfine) sugar
  • 250 ml (1 cup) whipping cream

To Decorate

  • about 300g mixed berries I used strawberries, raspberries, blueberries & redcurrants
  • icing sugar

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Draw a 13cm (5in) circle on a sheet of baking parchment, turn it over and place it on a baking sheet. Draw two long rectangles 8cm (3in) wide slightly spaced apart on another piece of parchment, turn it over and place it on the baking sheet.
  2. Put the egg whites in a large, spotlessly clean bowl and whisk until they form soft peaks, gradually add the sugar and continue to whisk until it is stiff and glossy.
  3. Whisk the egg yolks in a separate bowl until pale, thick and increased in volume then scrape them onto the meringue and gently fold together. Sift half of the flour over the eggs and carefully fold in, then sift over the rest of the flour and fold in, keeping the mixture as light as possible.
  4. Transfer the mixture to a piping bag fitted with a 1.5 cm (1/2 in) plain round piping nozzle. Pipe a spiral of mixture to fill in the 13cm circle then pipe strips crosswise inside the rectangles, making sure that they are just touching, you want to end up with two long strips to wrap around the inside of your tin. Bake for 10-20 minutes until golden then leave to cool on the tray.
  5. To make the bavarois, put the gelatine in a bowl, cover with cold water and leave to soak. Puree the berries until smooth then scrape the puree through a fine mesh sieve to remove the seeds, measure out 170ml (scant 3/4 cup) of puree and pour it into a saucepan along with the milk., bring to the boil over a medium heat.
  6. Meanwhile, put the egg yolks and sugar in a heat proof bowl and whisk until pale; gradually pour the hot berry mixture into the egg yolks, whisking constantly. Pour it back into the pan and return to a medium/low heat. Cook, stirring constantly, until it has thickened, it should reach 75-80C (167-176F) on a thermometer.
  7. Remove from the heat, squeeze the excess water out of the gelatine and add it to the custard, whisk until it has dissolved then pour it into a clean bowl, cover, and refrigerate until it is just beginning to set, mine took about 30 minutes.
  8. Meanwhile, line the base and sides of a deep, 15cm/6in round loose bottomed cake tin with parchment paper. Trim one edge of each of the strips of sponge fingers so that they will sit flat, place the strips around the inside edge of the cake tin, cut side at the base, trimming off any excess so they you have one continuous, tight fitting ring of sponge fingers.
  9. Press the sponge disc into the middle of the fingers, trimming it to fit if necessary, and pushing right down so that it sits flat on the bottom of the cake tin, it should be quite a tight fit between the base and the ring of sponge fingers.
  10. Pour the cream into a bowl and whisk until it forms soft peaks, pour it into the berry custard and fold together. Pour the bavarois into the sponge finger ring, cover, and transfer to the fridge until it is completely set, at least four hours, preferably overnight.
  11. To serve, carefully unmould the Charlotte and use a spatula or fish slice to lift it onto a serving platter. Arrange the berries on top and sift icing sugar liberally over it.

Recipe Notes

1. You will need a deep, 15cm (6in) round, loose bottomed cake tin.
Adapted from Patisserie Made Simple by Edd Kimber