Charlotte royale with raspberry and rosewater jam - recipe

Charlotte royale with raspberry and rosewater jam

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For the swiss roll

For the jam

For the custard

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  1. 1

    To make the jam in advance, warm the jam sugar in a preheated oven at 150°C (130°C fan, gas mark 2) for 10 minutes to speed up the dissolving process.

    For this step you'll need:

    • 600g Jam sugar
  2. 2

    Meanwhile, in a saucepan heat the raspberries and boil for 5-6 minutes until they become soft. Remove the pan from the heat and add the sugar and rose water, stirring until the sugar dissolves.

    For this step you'll need:

    • 500g Raspberries
    • 2tsp Rose water
  3. 3

    Add a knob of butter and boil the jam for a further 10 minutes until setting point is reached.

    For this step you'll need:

    • 5g Butter (unsalted)
  4. 4

    Pour into warm jam jars and seal with a wax disc. Store in a cool place until ready to use.

  5. 5

    To make the swiss roll, preheat the oven to 200°C (180°C fan, gas mark 6) and line a swiss roll tin.

  6. 6

    Sift together the flour and baking powder, before adding the softened butter, caster sugar, eggs and vanilla extract. Mix together for 1-2 minutes until fully combined and smooth.

    For this step you'll need:

    • 110g Self-raising white flour
    • 1tsp Baking powder
    • 50g Butter (unsalted)
    • 110g Unrefined golden caster sugar
    • 2 Egg(s) (free range) large
    • 1tsp Vanilla extract
  7. 7

    Spread the mixture into a swiss roll tin and bake in the oven for 15 minutes or until springy to touch.

  8. 8

    Dampen a tea towel and spread out. Layer on top a sheet of baking parchment larger than the tin and sprinkle with caster sugar in preparation to turn out the roll.

  9. 9

    Once baked, immediately remove the sponge, turning it face down onto the sugared paper. Gently peel off the base paper and trim the edges of the roll.

  10. 10

    Cover the sponge briefly with another damp tea towel, before removing and spreading with the rose water jam.

  11. 11

    Gently roll up the swiss roll, in the direction away from you then transfer to a cooling rack.

  12. 12

    Once cooled, slice the swiss roll to use as the foundations for the charlotte royale.

  13. 13

    To make the filling, whisk together the milk and vanilla bean paste in a sauce pan and bring to a simmer.

    For this step you'll need:

    • 240ml Milk (semi-skimmed)
    • 1½tsp Vanilla bean paste
  14. 14

    In a separate bowl, whisk together the egg yolks and sugar, then gradually pour the milk mixture from the saucepan into the bowl to combine.

    For this step you'll need:

    • 4 Egg yolk(s) (free range)
    • 140g Unrefined golden caster sugar
  15. 15

    Once combined, pour the mixture back into the saucepan and warm on a medium heat until it begins to thicken and coat the back of a spoon.

  16. 16

    Whilst the custard is thickening soak the gelatine leaves in water as per the instructions on pack.

    For this step you'll need:

    • 5 Gelatine leaves
  17. 17

    Sieve the custard into a bowl and add the gelatine, stirring until fully dissolved. Leave the custard to cool at room temperature.

  18. 18

    Whisk the double cream until it reaches a soft peak and gently fold in to the custard.

    For this step you'll need:

    • 350ml Double cream
  19. 19

    Cover your serving bowl with cling film and line with the swiss roll slices, keeping them close together.

  20. 20

    Pour the custard into the bowl and top with remaining swiss roll slices which will act as your base.

  21. 21

    Chill for at least 4 hours or overnight. Then to serve, place a plate over the top of the bowl and invert the pudding.

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