Mary Berry Charlotte Russe Recipe

This Mary Berry Charlotte Russe Recipe is a spectacular and intricate recipe, which features homemade Swiss rolls and a rich raspberry bavarois. It’s a show-stopping celebration dessert, ready in about 4 hours (plus overnight chilling).

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Mary Berry Charlotte Russe Recipe Ingredients

For the Strawberry Jam

• 400g (14oz) strawberries, hulled and roughly chopped
• 500g (1lb 2oz) jam sugar
• Knob of butter

For the Sponge Rolls

• 6 large free-range eggs
• 150g (5½oz) caster sugar, plus extra for sprinkling
• 150g (5½oz) self-raising flour

For the Bavarois (Filling)

• 9 leaves gelatine
• 550g (1lb 4oz) raspberries
• 2 tbsp raspberry liqueur
• 600ml (20fl oz) full-fat milk
• 8 free-range egg yolks
• 100g (3½oz) caster sugar
• 450ml (16fl oz) double cream
• 100g (3½oz) small strawberries (for filling)

To Decorate

• 75g (2½oz) caster sugar
• 1 tbsp arrowroot
• 150ml (5fl oz) double cream
• 25g (1oz) icing sugar
• 10 medium strawberries

How To Make Mary Berry Charlotte Russe Recipe

1. Make the Jam: Place the strawberries and jam sugar in a pan. Cook over low heat until the sugar melts. Add the knob of butter. Increase heat and boil vigorously for 4 minutes (or until it reaches 104°C/219F on a sugar thermometer). Remove from heat, stir in the butter to dissolve any scum, transfer to a bowl, and let set.
2. Bake the Sponges: Preheat oven to 220°C (200°C fan/Gas 7). Grease and line two 33cm x 23cm Swiss roll tins. Whisk 6 eggs and 150g sugar until light, frothy, and the whisk leaves a trail (ribbon stage). Sift in the flour and fold carefully. Divide batter between tins. Bake for 10–12 minutes until golden.
3. Roll the Sponges: Sprinkle parchment paper with caster sugar. Turn cakes out onto the paper. Trim edges and score a line 2cm from the short edge. Cool slightly, spread with the homemade jam, and roll up firmly. Set aside.
4. Prepare Raspberry Purée: Soak gelatine in cold water. Purée 450g of raspberries and pass through a sieve to remove seeds. Stir in raspberry liqueur.
5. Make the Custard: Heat milk to just below boiling. Whisk egg yolks and 100g sugar until pale. Pour hot milk over eggs, whisking constantly. Return to the pan and cook gently until it coats the back of a spoon. Do not boil. Squeeze water from gelatine and dissolve it into the hot custard. Cool slightly, then fold in raspberry purée. Cool for 30 minutes.
6. Line the Bowl: Line the base of a 2-litre (3½ pint) round bowl with cling film. Slice the Swiss rolls into 1.5cm slices. Use slices to line the base and sides of the bowl, packing them closely so no filling can seep through. Reserve enough slices for the “lid.”
7. Finish Filling: Whip 450ml double cream to soft peaks. Fold into the cooled raspberry custard. Fold in the remaining raspberries and small strawberries. Spoon into the lined bowl. Top with reserved cake slices. Cover and chill overnight.
8. Make the Glaze: Turn the set cake onto a platter. For the glaze, boil 75g sugar and 125ml water. Dissolve arrowroot in 2 tbsp cold water and stir into the syrup. Boil until clear. Cool slightly, then spoon over the cake to glaze.
9. Decorate: Whip 150ml cream and icing sugar to soft peaks. Pipe a scallop design around the base. Decorate with fresh strawberries.

Recipe Tips

• The Ribbon Stage: When making the sponge, whisking the eggs and sugar sufficiently is vital. The mixture should hold a “trail” for a few seconds when the whisk is lifted. This incorporates the air needed for a light sponge.
• Gelatine Handling: Be careful not to boil the custard once the eggs are added, or it will curdle. Also, ensure the custard has cooled but not set before folding in the cream, or you will lose volume.
• Tight Packing: When lining the bowl with Swiss roll slices, press them together firmly. Any gaps will allow the bavarois to leak through, ruining the beautiful mosaic effect on the outside.
• Jam Setting: If you don’t have a thermometer, place a saucer in the freezer. Drop a little hot jam on it; if it wrinkles when you push it with your finger, it is ready.
• Arrowroot Glaze: The glaze adds a professional “patisserie” shine to the sponge slices, keeping them moist and attractive.

What To Serve With Mary Berry Charlotte Russe Recipe

This dessert is a centerpiece that needs little accompaniment, but these pair well:

• Summer Berries: Extra strawberries or raspberries on the side.
• Fruit Coulis: A drizzle of sharp raspberry sauce on the plate.
• Champagne: A glass of bubbles cuts through the rich creamy filling.
• Mint: Fresh mint sprigs for color contrast.

How To Store Mary Berry Charlotte Russe Recipe

• Refrigerate: Keep the finished cake in the refrigerator until ready to serve. It contains fresh cream and custard, so it must stay cold. It will keep for up to 2 days.
• Leftover Bavarois: As Mary suggests, if you have extra filling that doesn’t fit in the bowl, pour it into serving glasses to set as individual mousses.
• Freeze: This dessert is difficult to freeze once assembled due to the gelatin and custard texture changing upon thawing. It is best eaten fresh.

Mary Berry Charlotte Russe Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 180mg
• Sodium: 150mg
• Total Carbohydrates: 70g
• Dietary Fiber: 4g
• Sugar: 55g
• Protein: 10g

Nutrition information is estimated per slice (based on 10-12 servings).

FAQs

Try More Recipes:

• Mary Berry American Pancakes Recipe
• Mary Berry Cranberry And Orange Cake Recipe
• Mary Berry Pistachio Cake Recipe