This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round.
If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Rinse and drain berries, add sugar and puree until smooth.
Pass the puree through a fine sieve, to remove all tiny seeds.
You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
Add 4-5 Tbsp of cold water to gelatin, and set it aside.
Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
Measure the length you need.
You can trim off one end of each ladyfinger.
Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
If you having trouble fitting the last ladyfinger in, you can cut it in half.
Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂
Treat yourself with this mini dessert that is perfect for any occasion. It takes minimum time to make and looks fabulous. Fruits can be fresh or frozen, don’t worry : it will taste the same. This fresh whipped cream with blackberries will be perfect with a cafe gourmand!
Fresh whipped cream with blackberries
The proportion for this recipe is for the mini glasses. If you are using regular wine glasses you'll get 2-3 servings.
Whip heavy cream fluffy, until soft peaks form, but not too firm.
Equally divide washed fruits into prepared glasses. Using the piping bag or small spoon, equally spread the cream into the glasses. Refrigerate if not serving it immediately.
Before serving, dust it with cacao powder.
Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
Chocolate Yule Log (Bûche de Noël)
In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
Using a spatula, gently fold in flour and cocoa powder.
Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
Then mix it until the mixture is smooth.
Add butter and mix until this is fully dissolved.
Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it's not anymore liquid and has a spreadable texture.
Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Paint the biscuit with sugar syrup.
Spread the chantilly cream evenly over the biscuit.
Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.