Striped Lychee Charlotte

Name: Striped Lychee Charlotte
Yield: 16 servings
Cuisine: American
Ingredients: Make a full recipe of almond sponge batter and make a second sponge sheet, the same size as the first. Make 1 sheet into a jelly roll, as directed above. Weigh out an additional 8 ounces (225 g) jam. Use soufflé ramekins, 3¼ inches (8.1 cm) in diameter and 5 ounces (150 ml) in capacity, instead of the bavarois molds.; Stack the pieces, layering raspberry jam between them. Place in the freezer to make the sponge firm and easier to slice.

Preparation info

16
servings

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This method shows horizontal stripes of sponge and jam on the sides of the charlottes.

Method

Make a full recipe of almond sponge batter and make a second sponge sheet, the same size as the first. Make 1 sheet into a jelly roll, as directed above. Weigh out an additional 8 ounces (