Strawberry Charlotte Mousse Filling

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10 oz frozen strawberries in syrup

1 tbsps gelatin

1 cup heavy cream

Thaw the strawberries and drain them, reserving the liquid.

In a small pan, place the gelatin and the strawberry syrup.  Place over low heat for a few minutes to dissolve the gelatin.

Place the strawberries into a food processor.  With the processor running, slowly add the gelatin mixture.

In another mixer bowl, beat the cream until soft peaks form.  Add strawberry mixture and blend well.  Pour into prepared mold.

Refrigerate at least 4 hours.  Unmold and decorate as you wish!

(Learn about the jelly roll here.)

Jelly Roll for Strawberry Charlotte

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5 eggs separated

1 tsp vanilla

3/4 cup sugar

1 cup sifted cake flour

1/2 tsp baking powder

1/4 tsp salt

12 oz strawberry jam or cake filling

Grease a jelly roll pan and line with parchment,  Grease and flour.

In mixer, beat yolks until foamy.  Add vanilla and sugar and beat until light and lemon colored.

Sift cake flour and baking powder and salt together.  Sift over yolk mixture.  Blend well.

In another mixer bowl, beat whites until stiff but not dry.  Carefully fold into yolk mixture and spread in pan.

Bake at 375 for about 15 minutes.

Have a tea towel dusted with confectioners sugar ready.  Remove cake from oven and immediately invert onto tea towel.  Remove parchment paper and roll the cake up into the towel.  Put on rack and cool completely.

Unroll cake  Spread cake with jam or pie filling.  Immediately roll up.  Cut cake into 1/2″ slices.

Lightly oil a 4 quart bowl and place cut slices in bowl to cover bottom and up sides as far as they will go.

(Learn about the filling here.)

Tiramisu Charlotte Filling

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6 egg yolks

1 cup sugar

1-1/4 cups marscapone

1-3/4 cups heavy cream

Combine yolks and sugar in top of double boiler over low heat.  Heat, whisking frequently, for 8-10 minutes until sugar is dissolved and mixture is warm.

Put into a mixer bowl and whip until light and lemon colored.  Add marscapone and blend well.

In another bowl, beat the cream until stiff peaks.  Fold two mixture together.

Pour into mold and refrigerate a minimum of 4 hours.  Dust top with cocoa and garnish with chocolate curls.

(Learn about the ladyfingers here.)

Chocolate Ladyfingers

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2/3 cup flour

1/8 tsp salt

1/2 cup sugar, divided

3 tbsps cocoa

4 eggs separated

1/2 tsp vanilla

Sift the flour, salt and cocoa together.  Beat eggs yolks and 1/4 cup sugar on mixer until thick and makes a ribbon.

Beat egg whites until stiff.  Beat in the remaining 1/4 cups sugar and beat till glossy.

 

Sift the flour mixture over the yolks and add 1/3 of the egg whites.  Carefully fold in.  Add the vanilla and rest of the egg whites and fold in carefully, trying not to deflate.

 

Spoon into a pastry with a large open tip.  Pipe “fingers” onto parchment lined sheet approximately 3″ long each.

 

Bake at 300 for about 18-20 minutes.  Cool in pan 5 minutes and then remove to a wire rack to cool completely.

(Learn about how to make the filling here.)