Raspberry Charlotte Royale

Name: Raspberry Charlotte Royale
Yield: Serves 8-10
Cuisine: Great Britain
Ingredients: 1/2 cup, sifted cake flour; 1/4 cup, cornstarch; 4 , large eggs, at room temperature, separated; Pinch, table salt; 10 tablespoons, granulated sugar; 3/4 teaspoon, vanilla extract; 1/4 cup, confectioners' sugar; 2/3 cup, raspberry preserves; 1 tablespoon, unflavored gelatin; 1 1/2 tablespoons, lemon juice; 1/4 cup, granulated sugar; Pinch, table salt; 1 pint, fresh raspberries, or 12 ounces frozen, unsweetened raspberries, thawed, pureed, and strained (1 cup); 3 tablespoons, liqueur, flavored, such as Framboise or other fruit (optional); 3/4 cup, heavy cream, chilled; 1 pint, fresh raspberries, or 12 ounces frozen, unsweetened raspberries, thawed, pureed, and strained (1 cup); 3 tablespoons, granulated sugar; 1 tablespoon, lemon juice; 2 tablespoons, liqueur, flavored, flavor matched to filling (optional); , fresh raspberries for garnish

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Appears in Cook's Illustrated January/February 1994

Desserts or Baked Goods

The secret of this dessert--a sliced jelly roll filled with mousse--is a flexible cake that's a cross between a genoise and a sponge.

SERVES8-10

TIME1½ hours, plus 3 hours chilling

WHY THIS RECIPE WORKS

We discovered the secret to the best charlotte recipe: a flexible cake that’s a cross between a genoise and a sponge.

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