Sponge fingers and base

• 2 large eggs separated
• 65 g (⅓ cup) caster (superfine) sugar
• 50 g (scant ½ cup) plain flour

Mixed Berry Bavarois

• 4 sheets leaf gelatin
• 245 g (8.5 oz) mixed berries, fresh or defrosted frozen (I used raspberries, blackberries, blueberries & redcurrants)
• 85 ml (⅓ cup) full fat milk
• 4 large egg yolks
• 85 g (⅓ cup + 2tbsp) caster (superfine) sugar
• 250 ml (1 cup) whipping cream

To Decorate

• about 300g mixed berries I used strawberries, raspberries, blueberries & redcurrants
• icing sugar

• Preheat the oven to 180C/350F/gas mark 4. Prepare your baking sheets by drawing a 13cm (5in) circle on one sheet of baking parchment. Flip it over and place it on a baking sheet. On another piece of parchment, draw two long rectangles, each 8cm (3in) wide, with a slight space between them. Flip this parchment over and place it on a second baking sheet. These guides will help in piping your sponge elements.
• In a large, impeccably clean bowl, add the egg whites. Whisk them vigorously until they achieve soft, fluffy peaks. Gradually incorporate the caster sugar, continuing to whisk until the meringue becomes stiff, glossy, and holds its shape beautifully.
• In a separate bowl, whisk the egg yolks until they are pale in color, thick in consistency, and have noticeably increased in volume. Gently scrape the whisked egg yolks over the meringue mixture and carefully fold them together, striving to maintain as much air as possible. Sift half of the plain flour over the egg mixture and delicately fold it in. Repeat with the remaining flour, folding it in with the lightest touch to keep the batter airy and voluminous.
• Transfer the delicate sponge mixture into a piping bag fitted with a 1.5 cm (½ in) plain round piping nozzle. Carefully pipe a spiral of the mixture to completely fill the 13cm circle drawn on your parchment. Next, pipe continuous strips crosswise inside the drawn rectangles, ensuring they are just touching each other. The goal is to create two long, cohesive strips that will wrap around the inside of your cake tin to form the Charlotte’s walls. Bake for 10-20 minutes, or until the sponge is beautifully golden and springy to the touch. Once baked, leave them to cool completely on the baking tray.
• To begin preparing the Bavarois, place the gelatin sheets in a bowl and cover them generously with cold water, allowing them to soak and soften thoroughly. Meanwhile, purée the mixed berries until completely smooth. Pass the berry purée through a fine-mesh sieve to remove all the seeds, ensuring a silky-smooth texture. Measure out 170ml (scant ¾ cup) of this vibrant berry purée and pour it into a saucepan along with the full-fat milk. Bring this mixture to a gentle boil over a medium heat, stirring occasionally.
• While the berry-milk mixture heats, combine the egg yolks and caster sugar in a heatproof bowl. Whisk vigorously until the mixture is pale yellow and creamy. Once the berry-milk mixture is hot, gradually pour it into the whisked egg yolks, whisking constantly and thoroughly to temper the eggs and prevent scrambling. Pour the entire mixture back into the saucepan and return it to a medium-low heat. Cook, stirring continuously with a spatula, until the custard has thickened significantly and coats the back of a spoon. Use a thermometer to ensure it reaches a temperature of 75-80C (167-176F), which indicates it’s properly cooked.
• Remove the custard from the heat. Squeeze any excess water from the softened gelatin sheets and add them directly to the warm custard. Whisk continuously until the gelatin has completely dissolved and is fully incorporated. Pour the warm Bavarois mixture into a clean bowl, cover it loosely, and refrigerate until it just begins to set. This typically takes about 30 minutes, but keep an eye on it to ensure it doesn’t set too firmly before the next step.
• Prepare your cake tin: line the base and sides of a deep, 15cm/6in round loose-bottomed cake tin with parchment paper. Take one edge of each of your baked sponge finger strips and trim it flat. Carefully arrange these strips around the inside edge of the cake tin, ensuring the trimmed side is at the base. Trim off any excess sponge so that you have one continuous, tightly fitting ring of sponge fingers forming the elegant wall of your Charlotte Russe.
• Gently press the circular sponge disc into the center of the sponge finger ring, trimming it carefully if necessary to ensure a perfect fit. Push it down firmly so that it sits flat on the bottom of the cake tin, creating a snug base for the Bavarois. It should fit quite tightly between the base of the tin and the ring of sponge fingers.
• In a separate bowl, pour the whipping cream and whisk until it forms soft peaks. Carefully fold the whipped cream into the partially set berry custard (Bavarois), combining them gently until fully incorporated and maintaining its airy texture. Pour this luscious Bavarois mixture into the prepared sponge finger ring. Cover the tin and transfer it to the refrigerator. Allow it to set completely for at least four hours, though preferably overnight, to achieve the perfect firm yet creamy consistency.
• To serve your stunning Charlotte Russe, carefully unmould it from the cake tin. Use a wide spatula or a fish slice to gently lift the Charlotte onto your chosen serving platter. Artfully arrange a generous selection of fresh mixed berries on top, creating a vibrant and inviting display. For a final elegant touch, liberally sift icing sugar over the berries and the Charlotte’s surface just before serving. Enjoy this beautiful and delicious homemade dessert!