Rainbow Charlotte Royale Recipe

The Charlotte Royale is built by lining a bowl with small pieces of striped sponge, coating the shell with cream-cheese ganache and filling it with raspberry bavarois. It takes patience, but the pattern becomes clear as soon as the dome is turned out and sliced.

Rainbow Sponge Sheets

Ingredients

• 8 medium eggs, separated
• 40g caster sugar
• 80ml whole milk
• 80ml neutral vegetable oil
• 1 teaspoon vanilla extract
• 60g plain flour, sifted
• 60g cornflour, sifted
• A pinch of salt
• ⅔ teaspoon cream of tartar
• 120g caster sugar
• Food-safe colouring in yellow, green, blue, purple, pink and orange

Method

1. Preheat the oven to 160°C fan. Grease and line two shallow baking trays with baking parchment, making sure the paper lies flat at the corners.
2. Whisk the egg yolks with the first 40g of caster sugar until pale and slightly thickened.
3. Add the milk, oil and vanilla, then whisk until combined. Add the plain flour and cornflour and mix gently until smooth.

4. In a scrupulously clean mixer bowl, whisk the egg whites until frothy. Add the salt and cream of tartar, then add the remaining 120g sugar gradually while whisking. Continue until the meringue is glossy and holds firm peaks.
5. Fold one third of the meringue into the yolk batter to loosen it. Fold in the remainder gently, stopping as soon as the mixture is even.

6. Divide the batter evenly between six bowls. Colour each portion separately, following the manufacturer's directions and using only enough colouring to achieve the desired shade.
7. Transfer three colours to piping bags. Pipe parallel bands across the first lined tray, then repeat with the remaining three colours on the second tray. Work steadily so the batter does not lose too much air.

8. Tap each tray lightly once or twice to release large air pockets. Bake for approximately 15 to 20 minutes, until the sponge springs back when pressed gently and no wet batter remains.
9. Place the trays on a heat-resistant surface. Cover each sponge with a clean sheet of parchment and a wire rack, then invert carefully using oven gloves. Remove the baking parchment and leave the thin sheets to cool completely.
10. Trim the dry edges with a sharp cake knife, then divide the sheets along their coloured bands to create six long sponge strips.

Cream-Cheese Ganache

Ingredients

• 300g double cream
• 300g white chocolate, finely chopped
• 450g full-fat cream cheese, cold

Method

1. Place the chopped chocolate in a clean heatproof bowl.
2. Heat the double cream until steaming and just beginning to simmer. Pour it over the chocolate and leave for one minute.
3. Stir slowly from the centre until smooth. Cover the surface directly with food-safe film, cool promptly and refrigerate until thoroughly cold.
4. Beat the cold cream cheese briefly until smooth. Add the chilled ganache gradually and whisk only until the mixture is firm and even. Overwhipping can loosen or split it.
5. Return the ganache to the refrigerator until needed.

Raspberry Bavarois

Ingredients

• 4 gelatine leaves, noting that strength varies by brand
• 150g sieved raspberry purée
• 300ml whole milk
• 4 egg yolks
• 50g caster sugar
• 200ml double cream, whipped to soft peaks and kept refrigerated

Method

1. Soak the gelatine leaves in cold water according to the packet instructions.
2. Heat the milk until steaming and just below a boil.
3. Whisk the egg yolks and sugar in a heatproof bowl. Pour the hot milk over them gradually while whisking.
4. Return the mixture to a clean saucepan. Stir continuously over low heat until the custard reaches 82°C on a digital thermometer and coats the back of a spoon. Do not boil it.
5. Remove from the heat. Squeeze excess water from the softened gelatine and stir it into the hot custard until fully dissolved.
6. Transfer the custard to a clean shallow bowl and cool it promptly, stirring occasionally. Fold in the raspberry purée once it is no longer hot.
7. When the mixture is cool but not beginning to set, fold in the cold softly whipped cream. Cover and refrigerate briefly, checking it regularly. It should thicken slightly but remain pourable for assembly.

Building The Patterned Sponge Shell

1. Spread a thin, even layer of chilled cream-cheese ganache over the coloured sponge strips. Stack the purple, blue and green strips together, then stack the yellow, orange and pink strips. Refrigerate until firm enough to cut cleanly.
2. Trim the stacks into neat strips approximately 5cm wide. Warm a sharp cake knife in hot tap water, dry it completely and cut each strip into slices approximately 6mm thick. Keep fingers clear of the blade and never leave the knife standing in hot water.

3. Line a clean 2-litre bowl smoothly with food-safe film, leaving enough overhang to cover the top. Arrange the patterned sponge pieces against the bowl, neat side facing outwards, and fill small gaps carefully. Reserve enough pieces to make the base. Cover and refrigerate for 15 minutes.

4. Trim the rim carefully. Spread an even layer of cream-cheese ganache over the inside of the sponge shell and refrigerate until firm.
5. Pour in the still-pourable raspberry bavarois, leaving space for a final layer of ganache and the sponge base. Refrigerate for approximately 30 minutes, or until the surface has begun to set.

6. Spread a final thin layer of ganache over the filling and cover with the reserved sponge pieces. Fold over the film, cover the bowl and refrigerate for at least four hours, preferably overnight.
7. To turn out, remove the top covering, place a cold cake board or stand over the bowl and invert both together. Lift away the bowl and peel off the film gently.

Neutral Glaze And Finish

Ingredients

• 75g caster sugar
• 125g water
• 1 tablespoon arrowroot or tapioca starch
• 2 tablespoons cold water, for mixing the starch

Method

1. Heat the sugar and 125g water in a small saucepan until the sugar dissolves and the mixture simmers.
2. Mix the starch with the two tablespoons of cold water until smooth. Whisk it into the simmering syrup and cook briefly until clear and lightly thickened.
3. Remove from the heat and cool until barely warm. A hot glaze can soften the chilled dessert.
4. Brush or spoon a thin layer over the dome, then pipe reserved cream-cheese ganache around the base.

Storage And Serving

Keep the finished Charlotte Royale covered and refrigerated at 5°C or below. Remove it only for slicing and serving, keep it away from sunlight and heat, and return leftovers to the refrigerator promptly. Do not leave this dairy-and-custard dessert on a buffet for an extended period.

Use a clean sharp knife for each cut. The recipe makes approximately 12 portions, depending on the size of the slices. No verified calorie or nutrition calculation is provided.

Lots of love,
Reshmi xoxo