Are you looking for a show-stopping dessert that’s surprisingly easy to make? Look no further than the elegant Charlotte Russe! This classic dessert, often featured in BBC Good Food recipes, boasts layers of delicate sponge cake, creamy custard, and fresh berries – a delightful combination of textures and flavors. Perfect for special occasions or a simple weeknight treat, this recipe guides you through creating a homemade Charlotte Russe that will impress your family and friends. Let's dive into this delicious and easy recipe!
Ingredients:
This recipe yields a 6-serving Charlotte Russe.
For the Custard:
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract
For the Sponge Cake:
- You can use 6 store-bought sponge fingers or make your own (recipe below).
For Assembly:
- 1 cup heavy cream, whipped to stiff peaks
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- Optional: Chocolate shavings for garnish
Homemade Sponge Fingers (Optional):
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- Pinch of salt
Instructions:
Making the Custard:
- Whisk together egg yolks and sugar in a medium saucepan until pale and creamy.
- Gradually whisk in cornstarch until smooth.
- Gradually whisk in milk until fully combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
Making the Sponge Fingers (Optional):**
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gradually add sugar, beating until glossy.
- Gently fold in egg yolks and flour until just combined.
- Transfer batter to a piping bag fitted with a large round tip.
- Pipe 6-inch long fingers onto the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Let cool completely.
Assembling the Charlotte Russe:
- Once the custard is completely cool, gently fold in the whipped cream until just combined.
- Line the inside of a 6-cup ring mold (or a similar shaped bowl) with the sponge fingers, overlapping slightly.
- Spread half of the custard mixture into the lined mold.
- Arrange half of the berries over the custard.
- Repeat with the remaining custard and berries.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
Serving:
- Carefully remove the ring mold.
- Garnish with chocolate shavings, if desired.
- Slice and serve.
Tips and Variations:
- For a richer custard, use crème fraîche instead of some of the milk.
- Feel free to use any berries you like – blackberries, raspberries, or even a combination would work wonderfully.
- If you don’t have a ring mold, you can use a bowl lined with plastic wrap instead.
- For a boozy twist, add a tablespoon of your favorite liqueur to the custard.
Nutritional Information (Per Serving, Approximate):
Calories: Approximately 350-400 Fat: 20-25g Protein: 5-7g Carbohydrates: 35-40g
Enjoy this delicious and easy Charlotte Russe recipe! It’s a guaranteed crowd-pleaser for any occasion. This recipe makes a delightful addition to your collection of healthy meals and quick dinner ideas, proving that homemade cooking can be both delicious and simple. Whether you're a beginner or an experienced cook, this recipe offers a satisfying culinary experience.