Summer berry charlotte russe

The perfect farewell for the last of the summer berries

Summer berry charlotte russe

 

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Serves: 6-8

Ingredients

• 2 x 20cm round Victoria sponge cakes
• 500g fresh berries (strawberries,
• blackberries etc)
• 125g granulated sugar + 1tbsp
• 2 tbsp gelatine powder + 3tbsp water
• 3 tbsp lemon juice
• 24 (approx) ladyfingers
• 1 cup warm water
• 3 tbsp strawberry jam
• 600ml double cream
• 6 tbsp caster sugar

Method

1. If you’re making your own Victoria sponge (to the traditional recipe in two 20cm tins), do it now then set aside to cool.
2. Put 350g of the berries and 125g sugar in a pan over a low heat and cook, stirring, until the fruit is soft. Create a purée by pushing the fruit through a sieve with the back of a wooden spoon. Set aside.
3. Dissolve the gelatine powder in 3tbsp water in a small bowl, then set the bowl over a pan of simmering water, stirring continuously until the gelatine is completely smooth. Stir into the fruit purée with 2tbsp of the lemon juice and whisk over a medium heat. Remove from heat and set aside.
4. Line a 20cm diameter, 8cm-9cm tall springform cake tin with clingfilm. Trim each Victoria sponge to about 18.5cm diameter and place one in the bottom of the springform tin.
5. Trim a centimeter or so off the bottom of each ladyfinger (to square off the bottom of each) and stand each one cut-side down around the edge of the tin (so they snugly fill the gap between the edge of the sponge and the side of the tin).
6. Make a simple syrup by combining a cup of warm water, 1 tbsp of the lemon juice and
7. tbsp sugar and brush ¾ of it over the cake and the backs of the lady fingers in the tin. Now spread half the strawberry jam over the cake in the tin and set aside.
8. Whip the cream with the caster sugar until thick. Set a quarter of the cream aside in the fridge to use later.
9. Fold the fruit purée (when it has reached room temp) gradually into the remaining cream to create a mousse. Spread half the mousse over the cake layer in the springform and top with the second sponge layer. Brush the sponge layer with the remaining simple syrup and spread with the rest of the strawberry jam, then top with the remaining mousse. Cover with clingfilm and refrigerate overnight.
10. When ready to serve, top with the rest of the cream (piped if you wish) and the final 150g of fresh berries. Remove springform walls and clingfilm, and serve.

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