STRAWBERRY AND RASPBERRY CHARLOTTE
60 minutes 
8 - 10 
INGREDIENTS
Metric
Imperial
Lady fingers:
- 190 g of castor sugar.
- 190 g of SASKO CAKE WHEAT FLOUR.
- 120 egg yolks.
- 180 egg whites.
- Half a cup of icing sugar.
- 4 drops of red food colour.
- 1/2 cup of hot water.
- 1/2 cup of castor sugar.
- 80 g of raspberries.
- 2 tbsps of fresh lemon juice.
- 160 g of raspberries.
- 1 tbsp of water.
- Juice of half a lemon.
- 3 tbsps of castor sugar.
- 2 x marscapone 250 g.
- 1 x cream 250 g.
- 1 cups of icing sugar.
- 1 punnet of strawberries, cut in slices.
Lady fingers:
- 6.70 oz of castor sugar.
- 6.70 oz of SASKO CAKE WHEAT FLOUR.
- 120 egg yolks.
- 180 egg whites.
- Half a cup of icing sugar.
- 4 drops of red food colour.
- 1/2 cup of hot water.
- 1/2 cup of castor sugar.
- 2.82 oz of raspberries.
- 2 tbsps of fresh lemon juice.
- 5.64 oz of raspberries.
- 1 tbsp of water.
- Juice of half a lemon.
- 3 tbsps of castor sugar.
- 2 x marscapone 8.82 oz.
- 1 x cream 8.82 oz.
- 1 cups of icing sugar.
- 1 punnet of strawberries, cut in slices.
METHOD
Lady fingers:
- Beat the egg whites until medium soft peaks start to form in a bowl of a stand mixer with the whisk attachment, while gradually adding the sugar until you reach firm peaks.
- Fold the egg yolks using a rubber spatula, then add the flour and stir gently till well combined.
- Add red food colour.
- Using a piping bag and ateco 804 nozzle pipe a line of 6cm wide and 90 cm long. Sprinkle with icing sugar
- Pipe 2 circles 20cm
- Bake at 180 degrees for 10 mins till golden
- Heat sugar and syrup until sugar disappears, add the raspberry and lemon juice cook for 2 more mins.
- Brush the sponge with the syrup.
- Heat all ingredients in a medium saucepan until the raspberries are soft.
- Sieve the coulis removing the pits and allow to cool
- Whip cream till soft peaks and add the icing and marscapone.
- Fold in the cool coulis.
- Cut the edges of the lady fingers as well as a 2 x 8 inch circle using an 8 inch cake board
- Using a 20 cm spring form tin, place the long lady biscuit around the edge of the tin, then place one of the circle fingers at the bottom.
- Pipe a layer of the raspberry marscapone mousse, layer with cut strawberries and cover with more marscapone.
- Add second sponge layer and pipe final layer of marscapone.
- Decorate with fresh raspberries, strawberries,edible flowers and gold leaf
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