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5 from 1 vote

Cherry and Vanilla Charlotte Russe

A very pretty dessert worthy of a special occasion
Course Dessert
Cuisine French
Prep Time 45 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 1 hour
Servings 8
Calories 562kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 1 packet sponge fingers
  • 1 pack black cherry jelly
  • 200 ml double cream
  • cherries to decorate

For the genoise sponge:

  • 4 large free egg yolks
  • 125 g caster sugar
  • 125 g self raising flour
  • 30 g unsalted butter melted

For the vanilla  bavarois:

  • 2 medium egg yolks
  • 62.5 g golden caster sugar
  • 250 ml semi skimmed milk
  • 0.5 tsp vanilla bean paste
  • 3 sheets of leaf gelatine soaked in cold water for five minutes
  • 250 ml lightly whipped cream

Instructions

  • First, make the genoise sponge. Whisk the egg yolks and sugar together using an electric hand whisk, until it reaches the ribbon stage.
  • Fold in the flour and melted butter.
  • Spoon the batter into a 7 inch square silicone pan, and bake for approx. 15 minutes at 180 degrees.
  • Allow to cool on a rack.
  • Cut out a circle just smaller than the base of your cake tin once it is completely cool.
  • Line your cake tin with clingfilm, I used a deep seven inch round tin I use for Christmas cakes.
  • Place your sponge circle in the bottom of the tin.
  • Stand the spong fingers around the edges of the tin.
  • Now make the bavarois.
  • Whisk the egg yolks and caster sugar in a bowl, until thick and doubled in volume.
  • Place the milk and vanilla bean paste in a large plastic jug. Microwave for two minutes approx on high, until it is nearly at boiling point.
  • Add the milk to the egg yolk and sugar mixture and whisk briefly.
  • Place the bowl in the microwave and heat on high for one to two minutes, stirring after each minute, until the mixture coats the back of a wooden sooon.
  • Drain the leaf gelatine and stir it in until completely dissolved.
  • Fold in the lightly whipped cream.
  • Pout the bavarois into the tin on top of the genoise sponge, and refrigerate until set.
  • Once set, make the jelly up as per the packet instructions. Wait until it has cooled down! (Which I obviously did not manage to do).
  • Pour the cool jelly mixture on top of the bavarois and place in the fridge to set. This took four hours for me.
  • Once set, use the edge of the clingfilm lining your tin to pull the Charlotte out. Remove the clingfilm and place it on your serving dish or cake stand.
  • Whip your remaining cream to soft peak stage, and pipe it on as desired using a piping bag.
  • Chop the cherries and place on top to decorate.
  • Serve and go for a long run afterwards!

Nutrition

Calories: 562kcal | Carbohydrates: 63g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 289mg | Sodium: 131mg | Potassium: 121mg | Sugar: 36g | Vitamin A: 1280IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 1.4mg