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 jam until smooth. Spread the sponge cake with it and roll it up from the long side, let it cool down

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. Dribble over the cream with a spoon

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
730 kcal

CARBS
74 g

FATS
38 g

PROTEINS
15 g