Charlotte Royale Aux Figues

by Editorial Staff


Prep Time 1 hr
Total Time 1 hr
Course Dessert
Cuisine European
Servings (Default: 1)


For the sponge cake base:

  • 4 egg (s), separated
  • 4 tablespoon water, hot
  • 50 grams sugar
  • 75 g honey
  • 125 g flour

For painting:

  • 4 tablespoon jam (fig jam)
  • Cake base, (if required) made of:
  • 150 g biscuit (s), cantuccini
  • Melt 75 g butter (half fat possible)

For the cream:

  • 250 g mascarpone
  • 250 g yourt
  • 5 sheets gelatin
  • 2 tablespoon honey
  • 250 g cream or Cremefine z. Beat
  • 3 fig (s), ripe

For the set:

  • 50 g yourt
  • 2 teaspoons honey
  • 1 fig (s), ripe
Charlotte Royale Aux Figues
Charlotte Royale Aux Figues


  1. Beat the egg whites with a little salt until stiff, drizzle in 50 g sugar and beat firmly again. Put something into the fridge.
  2. Grease a tray and cover with baking paper. Preheat the oven to 200 ° C.
  3. Whisk the egg yolks with the water, then gradually pour in the honey. When the mixture is thick and creamy, sieve the flour over it. Put the egg whites on top and carefully fold in everything.
  4. Bake the biscuit on the prepared tray and bake in the preheated oven for about 10-12 minutes. Immediately fall onto a worktop and carefully peel off the parchment paper.
  5. Brush with the jam, roll up with the help of the towel and let cool down a little.
  6. In the meantime, soak the gelatine for the cream.
  7. Remove the stalk from the figs and dice the fruit.
  8. Mix the mascarpone with the yogurt and honey until smooth. Dissolve the gelatine, stir in about 2-3 tablespoons of the cream and then beat the gelatine mixture into the cream.
  9. Whip the cream until stiff and fold in with the figs.
  10. Line a bowl with a volume of approx. 1-1.2 l with cling film. Cut the roll into approx. 1 cm thick slices and place them close to you in the bowl, pressing down a little if necessary. There really shouldn`t be any gaps!
  11. There should now be a piece of Swiss roll left!
  12. Now pour the fig and honey cream into the bowl.
  13. Cut the remaining piece of Swiss roll into slices and place a base on the cream. The cantuccini base would no longer be necessary!
  14. If the Swiss roll is no longer enough, you can use the crumbled cantuccini and melted butter to prepare a fridge floor the size of the bowl.
  15. The Charlotte should now cool for at least 4-5 hours, but preferably overnight.
  16. Then fall onto a plate or onto the catuccini base.
  17. Mix yoghurt with honey and place small dots on the charlotte, garnish with figs and nuts.

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