Charlotte Royal
Charlotte Royal: a dessert made by lining the sides with sliced Swiss roll and filling the interior with Bavarian cream.
Ingredients
bavarois (see page 194)
Half recipe
small Swiss rolls (see page 84)
6
Instructions
1
Line mould
Line a charlotte mould with small Swiss rolls cut into thin slices 3/8 in (1 cm) thick. Arrange the slices neatly so that the complete tin is lined.
2
Fill
Make a bavarois and fill to the level of the mould.
3
Set
Set aside in a cool place to set.
4
Turn out
Trim the edge and turn out on to a silver flat dish from which it is served.
