Charlotte Royale with Berries – elegant mini charlottes with quark and vanilla cream

On an A3 sheet, draw strips 22 cm long and 6 cm wide – three strips fit on one sheet. Add a flat rectangle for the bases. Lay the baking paper over it: the lines show through and guide you while piping. One sheet is enough, as you reuse it as a template again and again.

Whip 250 g egg yolk with 130 g sugar until pale and creamy and the mixture has clearly gained volume. In a second, completely grease-free bowl, whip 250 g egg white with the remaining 130 g sugar to a glossy meringue.

Fold half of the egg white into the egg yolk mixture, sift 250 g flour over it and fold it in gently from the bottom to the top. Finally, add the remaining egg white.

Fill the mixture into a Piping bag fitted with an 8 mm Round piping nozzle. Pipe the strips in a zigzag across the 6 cm width, close together, until the 22 cm are filled – this creates the typical ribbed pattern of the charlotte. Then pipe a flat rectangle for the bases and smooth it with the Spreading palette.

Bake the strips and bases at 230 °C fan for 5–7 minutes, until the sponge is pale golden. Dust it generously with sugar immediately after taking it out, lay a fresh sheet of baking paper over it and turn it over. The sugar prevents the hot sponge from sticking to the paper. Let it cool completely.

Heat 100 ml whole milk with 20 g sugar and a pinch of Vanilla. Mix 12 g Vanilla cream powder lump-free with 20 ml cold milk. Stir in a little of the hot milk.

Pour everything back into the pot and bring the cream to the boil while stirring, until it thickens. Cover it with film directly on the surface and chill it completely.

Then whip 65 g full cream until stiff, briefly stir the cold cream smooth and fold in the cream.

Soak 2 sheets of Gelatine in cold water for 5 minutes. Stir 105 g quark smooth with 35 g sugar, 1 tsp lemon juice, 1 pinch salt and 1 pinch Vanilla.

Squeeze out the Gelatine, melt it over low heat and stir it into the quark straight away.

Whip 145 g full cream until stiff and fold it in in three portions – this keeps the cream airy.

Cut the Cake insert strips to 18 cm and place one in each of the round patisserie molds – this way the charlotte releases cleanly later. Trim the cooled sponge strips from 6 to 5 cm in height and to 18 cm in length.

Form each strip into a ring and set it into the mold.

Cut out 10 bases with the round Cookie cutter and lay them in.

Fill both creams into piping bags. Per charlotte: 15 g quark cream as a base, then approx. 10 g berries, then 10 g quark cream.

The crowning finish is a spiral of Vanilla cream with the 18 mm Rosette nozzle. Chill for at least 2 hours, then release from the mold, decorate with fresh fruit and dust with icing sugar.