Wildberry Charlotte

Savoy sponge for decorations

egg whites 300 g
sugar 250 g
egg yolks 200 g
flour or biscuit 260 g



Wildberry Mousse

sugar 150 g
water 50 g
egg whites 75 g
seedless raspberry pulp 500 g
gelatin (fish glue) 12 g
cream 35 % 400 g

Prepare the Italian style meringue by bringing the water and sugar to 118°C; pour this over the egg whites and beat at medium speed until cold.
Prepare the fruit pulp, dissolve the gelatin, dilute with raspberry liqueur, pour into the fruit pulp, add the meringue, and amalgamate the lot very well.
Provide lightness with the half cream, being careful not to beat it.


Begin by lining the steel mould with Savoy sponge: on the bottom place a disc of sponge and wet this with wildberry. Cover with a first layer of mousse, level out and insert another layer of sponge. Wet with fruits and finish with a final layer of sponge. Freeze at –20°C until it is ready for use.
Remove from the mould and decorate with sculpted fruit, and coloured bow in rice paper.


Wildberry Charlotte is an attractive and fresh-looking dessert and is especially recommended for the Summer. It is suitable for all ages and is the perfect end to an abundant lunch. Serve at a temperature of between 8°-10°C.
Recommended wine: White Fragolino.
Energetic value for 100 g: 925.287 kJ Calories 221.019

Luca Mannori


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