Blackberry Charlotte Royale

Brenda Villagomez
Get this outrageously good blackberry charlotte royale ready to make your family fall in love with its yummy flavor! This delish dessert features blackberry jam-filled rolls and blackberries on the outside and drool-worthy cheese mousse and blackberry mousse on the inside, for an irresistible sweet treat that will make the magic happen!
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Ingredients
12
Portions
  • 6 egg yolks, for the sponge cake 
  • 1/4 cups sugar, for the sponge cake 
  • 6 egg whites, for the sponge cake 
  • 1/4 cups sugar, for the sponge cake 
  • 1 cup flour, for the sponge cake 
  • 1/4 cups butter, melted, for the sponge cake 
  • 1 cup blackberry jam, for the filling 
  • 2 cups cream cheese, for the cheese mousse
  • 1 cup coconut cream, for the cheese mousse
  • 1/2 cups icing sugar, for the cheese mousse
  • 2 envelopes unflavored gelatin powder, for the cheese mousse
  • 2 cups whipping cream, for the blackberry mousse
  • 1 cup blackberry jam, for the blackberry mousse
  • 1 envelope unflavored gelatin powder, for the blackberry mousse
  • blackberries, for garnish 
  • some whipped cream, for garnish 
Preparation
1h 30 mins
10 mins
Medium
  • For the sponge cake: In a bowl, mix egg yolks and sugar until they turn color. Set aside.
  • In another bowl, whisk egg whites and sugar to stiff peaks. Fold into the previous mixture little by little. Add egg yolks mixture little by little. Sift flour into the previous mixture and pour melted butter into the bowl. Mix until completely incorporated.
  • On a parchment paper-lined baking sheet, pour batter and spread it. Bake at 356 ºF for 10 minutes.
  • On a cheesecloth, sift icing sugar and place warm sponge cake on top. Remove parchment paper. Roll cheesecloth up.
  • Unroll cheesecloth and spread a bed of blackberry jam over the sponge cake. Roll up and cut into slices. Set aside.
  • For the cheese mousse: In a bowl, mix cream cheese, coconut cream, and icing sugar. Pour unflavored gelatin into an even stream into the bowl. Set aside.
  • Arrange sponge cake slices around the edge of a plastic wrap-lined hemisphere pan. Pour cheese mousse into the pan until half full. Refrigerate until set.
  • For the blackberry mousse: In a bowl, mix whipping cream until it doubles in size. Add blackberry jam and pour unflavored gelatin into an even stream.
  • Pour blackberry mousse over the cheese mousse. Refrigerate until set.
  • Unmold and stud blackberries in between the sponge cake rolls.
  • Garnish blackberry charlotte royal with whipped cream. Cut blackberry charlotte royal into slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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