Berry Mousse Charlotte with Strawberry Sauce (Gluten Free)


Total Time
02hrs 15mins
Cook Time
Prep Time
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Berry Mousse Charlotte with Strawberry Sauce (Gluten Free)

Oil 10 x 200 ml capacity dariole moulds and line with cling film. Line two 35x45 cm baking trays with silicon paper. Preheat oven to 190°C.

For the Sponge

Using an electric mixer, beat eggs until foamy and light. Gradually add the blended sugars and continue to whisk until thick. Gently fold in remaining ingredients.
Divide sponge mixture between the two baking trays, spreading the mix to the edges – it will be quite thin. Bake for 8-10 min until the sponge is lightly brown. (Check that the base is cooked by lifting the silicon paper and checking the underside is also light brown) Cool on wire racks.

For the Mousse

Place Mixed Berry Mousse Mix and cold milk into a mixing bowl. Using an electric mixer, whisk on medium for 1 minute until combined.
Whisk for a further 6 min on high, scraping down the sides of the bowl occasionally. Fold through whipped cream to lighten the mousse.

To Assemble

Cut 10x2.5cm disks, 10x 4cm disks, and 5cm wide strips from the sponge. Line the dariole moulds with the sponge, starting with the small disk on the bottom and the strips around the sides – reserve larger disks until the mould is filled with mousse.
Fill a piping bag with berry mousse and fill moulds, allowing space to put the remaining larger disks of sponge on top. Place in the fridge for approx 1 hour.

For the sauce

Blend strawberries in a food processor with icing sugar, push sauce through a fine sieve.

To serve

Un-mould a charlotte and turn onto a plate. Spoon 30 ml of strawberry sauce on top and allow it to drizzle down the side. Dust with icing sugar and fresh berries.
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