Charlotte Royale

Instructions

1. Prepare the Swiss Roll
   Preheat the oven to 180°C (350°F). Line a 30x40cm (12x16 inch) Swiss roll tin with parchment paper. In a large bowl, whisk the eggs and 200g of sugar until pale and tripled in volume, about 5-7 minutes. The mixture should leave a ribbon trail when the whisk is lifted. Gently fold in the flour and vanilla extract, being careful not to deflate the mixture. Pour into the prepared tin and smooth the surface. Bake for 10-12 minutes until springy to the touch.
2. Assemble the Swiss Roll
   Immediately turn the hot sponge onto a clean tea towel dusted with the remaining sugar. Peel off the parchment paper and trim the edges. While still warm, roll up the sponge from the short end using the tea towel to help. Allow to cool completely. Once cooled, gently unroll and spread evenly with strawberry jam. Re-roll tightly and wrap in cling film. Chill for at least 1 hour to firm up.
3. Prepare the Bowl and Slices
   Line a 2-liter (2-quart) round bowl with cling film, leaving overhang around the edges. Slice the chilled Swiss roll into 1cm (½ inch) thick rounds. Starting from the bottom of the bowl, arrange the Swiss roll slices in overlapping circles, jam-side facing outward against the bowl. Continue up the sides until the bowl is completely lined, pressing gently to ensure there are no gaps.
4. Make the Bavarian Cream
   In a saucepan, heat the milk with the vanilla seeds and pod until just below boiling point. Remove from heat and let infuse for 10 minutes. In a separate bowl, whisk egg yolks and sugar until pale. Gradually pour the hot milk over the egg mixture, whisking constantly. Return to the pan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon. Do not let it boil.
5. Complete the Bavarian Cream
   Remove from heat and strain the custard through a fine sieve. Squeeze excess water from the bloomed gelatin and add to the hot custard, stirring until completely dissolved. Allow to cool to room temperature, stirring occasionally to prevent a skin forming. Once cool but before it starts to set, fold in the fresh strawberries and the whipped cream until fully incorporated.
6. Assemble the Charlotte
   Pour the Bavarian cream mixture into the Swiss roll-lined bowl. Cover the top with any remaining Swiss roll slices, cutting them to fit if necessary. Fold over the cling film and place a small plate on top with a weight to compress. Refrigerate for at least 4 hours, preferably overnight, until completely set.
7. Unmold and Glaze
   To serve, remove the weight and plate. Unfold the cling film and place a serving plate on top of the bowl. Carefully invert and remove the bowl and cling film. Brush the entire surface with warmed, strained apricot jam for a glossy finish. If desired, decorate with fresh berries and mint leaves before serving.