Summary

Ingredients

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

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Instructions

1. Beat the egg whites until stiff peaks form. Gradually add 50 g sugar while beating and continue until fully incorporated. Refrigerate the mixture.
2. Grease a baking tray, line with parchment paper, and preheat the oven to 200°C (392°F).
3. Whisk the 4 egg yolks with 4 tablespoon hot water, then gradually pour in 75 g honey. When the mixture becomes thick and creamy, sieve 125 g flour over it. Top with the chilled egg whites and fold gently until just combined.
4. Spread the mixture evenly on the prepared tray and bake in the preheated oven for 10-12 minutes until light golden. Immediately turn the baked sponge layer out onto a clean worktop and carefully peel away the parchment paper.
5. Brush the sponge with jam, use a kitchen towel to help roll it up tightly, and let cool to room temperature.
6. Soak the gelatine in cold water according to package directions.
7. Remove the stalks from the figs and dice the fruit into small pieces.
8. Mix the mascarpone with yogurt and honey until smooth. Dissolve the gelatine and stir 2-3 tablespoon of the mascarpone mixture into it, then fold the gelatine mixture back into the mascarpone mixture.
9. Whip heavy cream until stiff peaks form and fold it into the mascarpone mixture along with the diced figs.
10. Line a 1-1.2 litre bowl with cling film. Cut the cooled Swiss roll into approximately 1 cm thick slices and arrange them inside the bowl, pressing gently as needed. Ensure there are no gaps between the slices.
11. Reserve any remaining Swiss roll slices.
12. Pour the fig and mascarpone cream mixture into the bowl, covering the Swiss roll slices.
13. Cut the reserved Swiss roll slices and arrange them on top of the cream to form a base layer.
14. If needed, crumble cantuccini biscuits, mix with melted butter, and press the mixture into the bowl as a bottom base.
15. Refrigerate the Charlotte for at least 4-5 hours, preferably overnight.
16. Invert the Charlotte onto a serving plate.
17. Mix yogurt with honey, drizzle or dollop onto the Charlotte, garnish with fresh figs and nuts, and serve.