Tested till perfect Berry Charlotte
Berry Charlotte
Photography by Joe Kim/TC Media

Berry Charlotte

This show-stopping classic is less intimidating to make than it appears. Top it with whatever fresh berries are local or in season. For a pretty presentation, tie a ribbon around it.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 4 hours
  • Portion size 8 to 10

Ingredients

  • 3 3eggeggs, separated
  • 1/4 tsp 1/4tspcream of tartar
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cupall-purpose flour
  • 2 tbsp 2tbspicing sugar
  • 2 cups 2cupsfresh berries

Bavarois:

  • 3 tsp 3tspunflavoured gelatin
  • 2 cups 2cupsmilk
  • 1 1vanilla beanvanilla beans
  • 5 5egg yolkegg yolks
  • 1/2 cup 1/2cupgranulated sugar
  • 1 pinch 1pinchsalt
  • 1 cup 1cupwhipping cream, (35%)
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Bavarois: Sprinkle gelatin over 1/3 cup of the milk; let stand for 5 minutes.

Meanwhile, split vanilla bean and scrape seeds into saucepan; add remaining milk and bring to simmer. Remove from heat. In bowl, whisk together egg yolks, sugar and salt; slowly add hot milk mixture, whisking constantly. Return to saucepan and cook over medium-low heat, without boiling, until thick enough to lightly coat back of spoon and space remains after spoon is drawn through, about 5 minutes. Whisk in gelatin mixture.

Scrape into large bowl. Let stand, whisking occasionally, until cooled to room temperature, about 1-1/2 hours.

Meanwhile, line 2 large baking sheets with parchment paper. Draw 12- x 6-inch (30 x 15 cm) rectangle on 1 sheet and 7-inch (18 cm) circle on other sheet. Turn parchment paper over. Set aside.

In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in 1/4 cup of the granulated sugar, 2 tbsp at a time, until stiff glossy peaks form. Set aside.

In large bowl, beat together egg yolks, vanilla and remaining granulated sugar until pale and thickened, about 7 minutes. Fold in one-third of the egg whites. Spoon half of the remaining egg whites over yolk mixture; sift half of the flour over top and fold in gently. Repeat with remaining egg whites and flour.

Using large piping bag fitted with 3/4-inch (2 cm) wide tip, PIPE ten 6-inch (15 cm) long strips of batter across short side of traced rectangle, leaving 1/4-inch (5 mm) space between each strip. Starting at centre of traced circle, pipe remaining batter in concentric circles to FILL circle. Sprinkle both shapes with icing sugar.

Bake in top and bottom thirds of 325ºF (160ºC) oven, switching and rotating pans halfway through, until puffed and golden, 18 to 20 minutes. Let cool on pans on racks. Gently remove parchment paper.

Place ladyfinger circle, puffed side up, in parchment paper–lined 8-inch (2 L) springform pan. Cut ladyfinger rectangle in half lengthwise; 1 at a time, STAND ladyfingers, puffed sides out and cut sides down, around edge of pan, trimming if necessary.

Whip cream; whisk one-quarter into cooled bavarois. Fold in remaining whipped cream. Pour into ladyfinger-lined pan. Cover with plastic wrap; refrigerate until chilled and firm, about 2 hours. Top with berries.

Nutritional Information Per each of 10 servings: about

cal 291 pro 7g total fat 14g sat. fat 7g
carb 35g dietary fibre 1g sugar 26g chol 192mg
sodium 52mg potassium 184mg

% RDI:

calcium 9 iron 8 vit A 17 vit C 15
folate 22
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