Vanilla Berry Charlotte

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Vanilla Berry Charlotte

Ease of preparation: Complex

Yield: 8 servings


Ladyfinger batter (see recipe)


Bavarois cream

8 gelatin sheets or 2 tablespoons (30 ml) gelatin

1 ½ cup (360 ml) blackberries

3 cups (720 ml) heavy cream

6 egg yolks

1 cup (240 ml) sugar

1 cup (240 ml) milk

1-inch (2.5 cm) vanilla pod, seeds only

2 tablespoons (30 ml) vanilla rum


Assorted berries, for topping


Special Equipment

Piping bag


Let’s get baking!


To make the ladyfinger base layers and side row, preheat oven to 340 F (170 C).


Place a sheet of parchment paper onto a baking sheet and spray with cooking spray. Add ladyfinger batter to a piping bag. Pipe batter as follows:


Pipe batter into one long row at the bottom of the baking sheet by piping finger shapes that touch each other lengthwise. The finger shapes should be 3 inches (7.5 cm) tall, and the row should be 12 inches (30 cm) long. Repeat on the top half of the baking sheet to make a second row.


On a separate baking sheet covered with a sheet of parchment paper, pipe batter into a circular spiral. This spiral should have the same width as the base of the springform cake pan you will use (approximately 8 inches (20 cm). Repeat to make a second spiral on the same sheet.


Dust piped batter with icing sugar. Bake in the oven for 8-10 minutes, or until golden.


Remove and let cool.


To make the bavarois, soak gelatin in water to soften.


Puree blackberries in a food processor. Strain blackberries through a fine-meshed sieve into a bowl and set aside.


Whip heavy cream to stiff peaks and place in the fridge to keep cool.


In a separate bowl, whisk together egg yolks and sugar. Add milk and vanilla to a double boiler and heat until warm. Remove from heat and slowly pour into egg mixture, whisking constantly. Pour egg mixture back into the double boiler. Continue cooking until mixture starts to thicken. Remove from heat and place in a bowl over ice cubes. Slowly add gelatin and mix, making sure there are no lumps. Divide the mixture into two bowls.


Add strained blackberries to one of the bowls and stir in. Add vanilla rum to the other bowl and stir in. Divide the cooled whipped cream evenly between the bowls and stir in.


To finish, line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper. Place the ladyfinger rows inside the pan, up against the sides of the pan, to create a ring of fingers, with the ladyfingers facing outwards. Use a knife or kitchen scissors to cut the rows if needed. Press one spiral onto the bottom of the pan. Spoon on vanilla bavarois. Press second spiral on top. Spoon on blackberry bavarois. Place assorted berries on top. Chill in the fridge for 2 hours.


Remove from fridge. Carefully remove from springform pan.



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