Mixed Summer Berry Charlotte Russe

Ingredients

• 2 largeeggs, separated
• 65 g (⅓ cup)caster sugar
• 50 g (scant ½ cup)plain flour
• 4 sheetsleaf gelatin
• 245 g (8.5 oz)mixed berries, fresh or defrosted frozen (raspberries, blackberries, blueberries and redcurrants)
• 85 ml (⅓ cup)full-fat milk
• 4 largeegg yolks
• 85 g (⅓ cup + 2 tbsp)caster sugar
• 250 ml (1 cup)whipping cream
• about 300 gmixed berries (strawberries, raspberries, blueberries and redcurrants)
• to tasteicing sugar

Instructions

1. 1

   Prepare the trays

   Heat the oven to 180°C (350°F/gas mark 4). Draw a 13 cm (5 in) circle on baking parchment, turn the paper over and lay it on a baking sheet. On another piece, draw two slightly separated rectangles, each 8 cm (3 in) wide; turn it over and place it on the sheet.

2. 2

   Whisk the whites

   Put the egg whites in a large, completely clean bowl and whisk to soft peaks. Add the sugar gradually, whisking on until the meringue is stiff and glossy.

3. 3

   Fold the flour

   In a separate bowl, whisk the egg yolks until pale, thick and increased in volume, then gently fold them into the meringue. Sift half the flour over the mixture and fold it in carefully, then repeat with the remaining flour, taking care to keep the mixture airy.

4. 4

   Pipe and bake

   Spoon the mixture into a piping bag fitted with a 1.5 cm (½ in) plain round nozzle. Pipe a spiral to fill the 13 cm circle, then pipe crosswise strips inside the rectangles, with the strips just touching, to make two long bands. Bake for 10–20 minutes until golden, then cool on the tray.

5. 5

   Make the purée

   Soak the gelatin sheets in a bowl of cold water. Purée the berries until smooth, then pass the purée through a fine sieve to remove the seeds. Measure out 170 ml (scant ¾ cup) purée, put it in a saucepan with the milk and bring to the boil over a medium heat.

6. 6

   Cook the custard

   Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until pale. Gradually pour in the hot berry mixture, whisking constantly, then return it all to the pan. Cook over a medium-low heat, stirring constantly, until thickened and at 75–80°C (167–176°F) on a thermometer.

7. 7

   Add the gelatin

   Take the pan off the heat. Squeeze excess water from the gelatin and whisk it into the custard until dissolved. Pour into a clean bowl, cover and chill until just beginning to set; this took about 30 minutes.

8. 8

   Line the tin

   Line the base and sides of a deep 15 cm (6 in) round loose-bottomed cake tin with parchment. Trim one edge of each sponge strip so it can sit flat, then fit the strips around the inside of the tin, cut sides down at the base. Trim any excess so the sponge forms one continuous, snug ring.

9. 9

   Fit the base

   Press the sponge disc into the middle of the ring, trimming it to fit if needed. Push it down so it lies flat at the bottom of the tin and fits tightly against the sponge fingers.

10. 10

    Fill and chill

    Whisk the cream to soft peaks, then fold it into the berry custard. Pour the bavarois into the sponge ring, cover and refrigerate until completely set, for at least four hours and preferably overnight.

11. 11

    Finish and serve

    Carefully release the Charlotte from the tin and use a spatula or fish slice to transfer it to a serving platter. Arrange the berries on top and sift icing sugar generously over them.

What is a Charlotte Russe?

Charlotte Russe is a chilled dessert traditionally built from sponge fingers around a creamy filling. This version uses berry bavarois, a custard-based mixture set with gelatin and folded with whipped cream.

The contrast is what makes it work: the sponge gives the dessert its shape, while the tart berry filling and fresh fruit keep each slice bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 7g protein, 38g carbs, 15g fat.

The sponge and sugar provide most of the carbohydrates, while the cream and egg yolks contribute much of the fat; the eggs and dairy also provide protein. Berries add fruit and some fibre, and a portion can be balanced with a simple fruit side or served after a meal with plenty of vegetables.

The sponge case

Meringue base: whisk the whites and sugar until glossy and stiff so the piped sponge holds its shape. Fold the yolks and flour in gently rather than beating them together.

Piped pieces: the spiral becomes the base, and the two bands form the sides. Keep the strips touching so they bake into a continuous wall around the filling.

The berry custard

Strained purée: sieving the berries removes the seeds and gives the filling a smoother texture. Measure the purée after straining so the balance of liquid in the custard stays as intended.

Gentle heat: stir the custard constantly as it thickens, and use a thermometer if available. The stated 75–80°C range helps you judge when it has thickened without letting it boil.

Setting the bavarois

Gelatin: squeeze the soaked sheets well before whisking them into the hot custard, and make sure they dissolve fully. Chill the custard only until it is just starting to set before folding in the cream.

Soft peaks: whip the cream until it holds soft peaks, not stiff ones, so it folds smoothly into the custard. Fold with a light hand to keep the filling airy.

How to get a neat shape

Snug fit: trim the sponge bands and base so there are no large gaps, but handle the sponge carefully so it does not crumble. A close-fitting ring helps contain the bavarois as it sets.

Unmoulding: make sure the filling is fully set before releasing the tin. Lift the Charlotte onto its platter with a broad spatula or fish slice to support the base.

Timing and serving

Plan ahead: the sponge needs time to cool, and the filled Charlotte needs at least four hours in the fridge, ideally overnight. Add the topping shortly before serving for the freshest appearance.

To serve: finish with the reserved mixed berries and icing sugar. Offer slices on their own or alongside a little extra cream if you like.

Recipe notes & tips

• Use a grease-free bowl for the egg whites so they whip properly.
• Sift the flour in two additions and fold gently to avoid knocking out the air.
• Let the sponge cool completely before assembling the dessert.
• Keep stirring the custard as it cooks so it thickens evenly.
• Chill the custard only until it begins to set before folding in the cream.
• Make the Charlotte the day before serving to allow ample setting time.

Variations

• Change the berries: use another mix of fresh or defrosted frozen berries for the purée.
• Choose a single berry: use raspberries or strawberries alone if you prefer one clear flavour.
• Add citrus: fold a little finely grated lemon zest into the berry custard for a sharper note.
• Top with strawberries: arrange halved strawberries over the set Charlotte for a simple finish.
• Adjust the decoration: dust with icing sugar just before serving so it stays visible.

Common mistakes to avoid

• Under-whipped whites: the sponge may spread; whisk until the peaks are stiff and glossy.
• Rough folding: the mixture can lose its air; fold the flour in gently and in two batches.
• Skipping the sieve: berry seeds can make the filling gritty; pass the purée through a fine mesh sieve.
• Overheating the custard: it may become lumpy; stir constantly and keep it within the stated temperature range.
• Adding cream too soon: a warm custard can loosen the cream; wait until it is just beginning to set.
• Unmoulding early: the filling may slump; chill it for at least four hours, preferably overnight.

How to store

Cover and keep the assembled Charlotte refrigerated; for best texture, serve within 2 days. Keep any leftover slices chilled and do not leave the cream-based dessert at room temperature for extended periods.

Frequently asked questions