Charlotte Royale – Spoonsparrow

Ingredients

• 4 eggs
• Salt
• 175 g sugar
• 80 g flour
• 20 g cornstarch
• 200 g raspberry jam
• 4 sheets gelatin
• 250 ml soy cream
• 0.5 tsp psyllium husk powder
• 3 egg yolks
• 125 ml champagne (or sparkling wine or light grape juice)
• 450 g red raspberries
• mint for garnish

Instructions

1. 1.

   Separate the 4 eggs. Whisk egg whites, 3 tbsp water and a pinch of salt until very stiff. Gradually add 100 g sugar while continuing to whisk until dissolved.

2. 2.

   Briefly fold in the 3 yolks. Sift flour and cornstarch over the meringue and gently fold together.

3. 3.

   Spread the batter onto a baking sheet lined with parchment (about 40 x 30 cm). Bake in a hot oven at 200 °C (180 °C fan, gas level 3) on the second rack from below for 11–12 minutes.

4. 4.

   Remove the sponge cake, immediately transfer it onto a kitchen towel lightly dusted with sugar. Carefully lift off the parchment.

5. 5.

   Whisk the jam until smooth and spread evenly over the still‑hot sponge. Roll the sponge tightly using the towel and let cool.

6. 6.

   Meanwhile soak gelatin sheets in cold water.

7. 7.

   Beat the soy cream with psyllium husk powder until stiff.

8. 8.

   Separate the remaining 3 eggs (reserve whites for another dessert). In a double boiler, combine yolks, remaining sugar and champagne. Whisk with a hand whisk or electric beaters for about 10 minutes until thick. Squeeze out gelatin and fold into the hot mixture.

9. 9.

   Place the mixture in a bowl over cold water and whisk to cool. Fold in the cooled soy cream. Chill in the refrigerator for about 10 minutes until thickened.

10. 10.

    Wash raspberries, strip them from stems with a fork, and pat dry on paper towels. Fold 300 g of berries into the mousse.

11. 11.

    Cut the sponge roll into 24 slices. Arrange 3 slices in each of 6 dessert glasses or bowls, spread mousse over them. Chill for about 2 hours. Before serving, decorate with remaining raspberries and optional mint leaves.