Mascarpone chocolate charlotte

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the cherry compote drain the cherries. Collect the juice and bring to the boil with vanillin sugar. Mix starch with 8 tbsp. liqueur until smooth. Remove from heat and stir in the starch mixture. Heat up again while stirring and let simmer for about 1 minute. Stir in cherries and put them into a large bowl, let them cool down

2. 2

   Separate the eggs for the sponge roll. Beat egg whites until stiff. Add 75 g sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream and fold in carefully. Put them on a baking tray (32 x 39 cm) lined with baking paper and smooth them down evenly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Immediately turn the sponge cake plate onto a tea towel sprinkled with sugar, remove baking paper. Stir 300 g jam until smooth. Spread the sponge cake with it and roll it up from the long side, let it cool

3. 3

   Chopping chocolate. Heat 250 g cream, melt the chocolate in the hot cream. Stir until smooth, put aside approx. 3 tbsp for decorating. Spread the rest on the cherry compote. Chill for about 1 hour. Cut approx. 9 slices from the sponge roll. Use the rest for other purposes. Sprinkle the slices with about 7 tbsp. liqueur. Place on the rim of the bowl

4. 4

   Stir curd and mascarpone until smooth. Mix cream firmer and 200 g sugar, stir into the quark cream. Beat 250 g cream until stiff and fold in. Add the quark cream. Chill for about 2 hours. Warm up the chocolate cream again slightly, warm up 2 tbsp. cherry jam slightly and stir until smooth. Dribble both over the cream with a spoon

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
740 kcal

CARBS
71 g

FATS
39 g

PROTEINS
16 g