Charlotte with Lemon Meringue
I haven’t repeated charlotte since my preparations for the CAP Pâtissier! Some of these dessert recipes are already on the blog, chocolate, vanilla and red fruit, raspberries, this time I wanted a fresh and light scent so I made charlotte with lemon meringue.
My recipe for lemon meringue charlotte
Although lemon is not a classic fragrance for charlotte, I prepared it according to the rules of the art using the techniques taught at CAP Pâtissier. Hence my charlotte is installed in the dessert circle and the spoon biscuits are prepared in the cartridge case as it should be. For the calculation of the length of the cartridge belt I refer you to the brown version in which everything is detailed.
Charlotte meringue charlotte can be prepared for a day. However, it requires a cool setting time of at least 4 hours, so I advise you to start your preparations in the morning. As far as I’m concerned, I made it the day before to keep it cool all night and all I had to do was prepare, boil and burn Italian meringue for the day, right before tasting. I purposely didn’t put the second spoon cookie disc in the middle of the mousse. I craved a fresh, light dessert because of the heat wave. If you prefer the version with a pastry disc in the center, there will be enough spoon cakes to do this. With the remaining mixture, I put down the individual spoon cakes that my kids love to eat for afternoon tea.
To go from being a classic to a great cake, here’s an easy and detailed recipe for charlotte with lemon meringue. Fresh, light and tangy desserts.
Prep Time: 1 Hour
Cook Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
For the spoon cake
- icing sugar
- 4 eggs
- 120 g of caster sugar
- 100g of flour
For lemon syrup
- 50 g of caster sugar
- 1 lemon
For the lemon mousse
- 4 eggs
- 100g of caster sugar
- 3 sheets of gelatin 2g ea.
- 4 lemons
- 200 ml of very cold, pure liquid cream
For Italian meringue
- 20 ml of mineral water is preferred
- 30 g egg white
- 50 g sugar
Prepare the spoon cake
- Crack the egg and separate the white from the yolk.
- In a food processor, beat the egg whites, adding a little powdered sugar to it for a smooth, shiny meringue.
- Add egg yolks and beat to taste to add.
- Remove the bowl from the food processor and sieve the flour over the eggs. Carefully add the flour with a spatula, making sure to scrape the bottom of the bowl.
- Pour the biscuit spoon maker into the pipe bag equipped with an 8mm fine nozzle.
- On a baking sheet lined with parchment paper, place the snail cake machine into a disc shaped container 20 cm in diameter, then sprinkle with powdered sugar over the cake.
- Then pocket two cartridge belts with a length of 35cm and a height of 6cm. Sprinkle powdered sugar on top of the biscuits
- Preheat oven to 180 ° (th6) rotating heat.
- Before putting the spoon pan into the oven, sprinkle again with icing sugar. Bake for 20 minutes, the cake should be golden and not stick to your fingers.
- Remove from oven, slide the parchment paper onto a wire rack and allow the cakes to cool to room temperature.
Prepare lemon syrup
- Squeeze lemon juice into a small saucepan and add powdered sugar. Heat the mixture and continue to simmer for 5 minutes to reduce syrup. Book.
Prepare charlotte with lemon meringue
- Place a circle with a diameter of 22cm and a height of 4cm on a serving plate.
- Gently peel the cake from parchment paper using a spatula.
- Using an 18cm circle, reduce the diameter of your spoon cake disc and place it at the bottom of the circle.
- Cut the bottom of the cartridge bag to get 4.5cm high biscuits. Cookies should protrude slightly from the circle. Place the cartridge belt in the loop, being careful that there is no space between the bottom and the edge of the circle.
- With a brush, moisten the bottom of your charlotte with lemon syrup. Book
Prepare lemon mousse
- Soak the gelatin sheet in very cold water with a large volume.
- In a saucepan, squeeze the water from the 4 lemons, remove the seeds. Add powdered sugar, then egg and mix well with a whisk.
- Heat a saucepan over medium heat and cook the lemon cream, stirring constantly. The mixture should be creamy. If you have a thermometer, cook the cream to about 72 °.
- Squeeze the gelatin which has softened, add to the lemon cream and mix well.
- Pour lemon cream into a clean bowl and stir regularly to cool.
- When the lemon cream is warm, whip all of the very cold liquid cream into the soft whipped cream and gently mix it with a spatula.
- Pour the lemon mousse in a circle, smooth the surface with a spatula and keep it in the refrigerator for at least 4 hours, overnight if possible.
After the charlotte is cold, prepare the Italian meringue
- In a small saucepan with a thick bottom, pour powdered sugar and mineral water. Heat this mixture until it reaches 118 °.
- Simultaneously, beat the egg whites to foam.
- Pour the syrup over the egg whites while letting the food processor spin. Increase the food processor speed and stir until the Italian meringue is completely cool.
- Pour Italian meringue into a piping bag equipped with a nozzle of your choice and decorate your charlotte with lemon meringue.
- Burn Italian meringue on a torch, lift your charlotte gently and enjoy.