Rompope Charlotte Royale
Brenda Villagomez
This colorful rompope charlotte royale will capture everyone’s attention! This unique dish is an impressive combination of two classic desserts in one. The inside is a filled with a delicious rompope mousse with strawberries and candied pecans to add extra flavor. The outside is covered with Swiss cake rolls. The green and red outer shell will make you and your guests feel the holiday spirit to its fullest!
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Ingredients
12
Portions
  • 12 egg whites
  • 1/2 cups sugar
  • 12 egg yolks
  • 1/2 cups sugar
  • 2 tablespoons orange zest
  • 1 1/2 cups flour
  • 1/4 cups butter, melted
  • some food coloring
  • some icing sugar
  • 1 cup mascarpone cheese, for the filling
  • 1/2 cups whipping cream, for the rompope mousse
  • 1/4 cups icing sugar, for the filling
  • 1 1/2 cups whipping cream, for the rompope mousse
  • 2 packages cream cheese, for the rompope mousse
  • 1 cup rompope, for the mousse
  • 1 cup condensed milk, for the mousse
  • 14 grams unflavored gelatin powder, hydrated and melted, for the mousse,
  • 2 cups strawberries, washed and rinsed, cut into half
  • 1/2 cups candied pecans, thinly chopped
  • some whipped cream, for garnish
Preparation
3h 10 mins
1h 40 mins
Easy
  • Preheat oven to 356 ºF.
  • For the Swiss cake rolls: In a bowl, combine egg whites and sugar and beat until volume doubles. In another bowl, combine and beat egg yolks and orange zest until fluffy.
  • Mix beaten egg whites with egg yolks mixture in a folding motion until perfectly incorporated. Sift flour and add melted butter in a folding motion.
  • Divide previous mixture into equal parts. Add red edible food coloring to one part and green edible food coloring to the other.
  • Pour mixtures into two wax paper-lined greased baking sheets and bake for 10 minutes.
  • Sift icing sugar on top of two cloths. Place warm sponge cakes on top of the cloths and roll. Let cool and set aside.
  • For the filling: In a bowl, combine mascarpone cheese, whipping cream, and icing sugar. Set aside.
  • Unfold sponge cake rolls. Use a rubber spatula to spread filling on sponge cakes. Carefully roll Swiss cake rolls and cut into 5-inch-thick round slices.
  • For the mousse: Beat whipping cream and cream cheese. Add rompope and condensed milk. Pour unflavored gelatin powder in an even stream.
  • Line a baking dish with plastic wrap. Place Swiss roll slices inside the baking dish alternating colors. Pour in eggnog mousse and add strawberries and caramelized walnuts.
  • Refrigerate until mousse is stiff. Unmold and garnish rompope Charlotte royal with whipping cream.

Nutritional information

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