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Charlotte Royale cake on a cake stand placed on a garden chair.

Charlotte royale with raspberry and rosewater jam

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4 stars based on 5 ratings

Indulgently delicious swiss roll slices filled with a fruity raspberry and rosewater jam makes up the outside of this beautiful dessert. Inside, you will find a smooth, creamy, vanilla custard that completes this moreish pudding. Not only does this taste great, it also looks like a real showstopper too and is sure to wow your friends and family.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:advanced

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For the swiss roll

For the jam

  • 500g 17⅝ oz Raspberries
  • 600g 21¼ oz Jam sugar (we use Silver Spoon) Jam sugar
  • 2tsp 2tsp Rose water (we use Nielsen-Massey) Rose water
  • 5g ¼ oz Butter (unsalted)

For the custard

  • 240ml 8⅛ fl oz Milk (semi-skimmed)
  • 1½tsp 1 .5tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 4 4 Egg yolk(s) (free range)
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 5 5 Gelatine leaves
  • 350ml 11⅞ fl oz Double cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the jam in advance, warm the jam sugar in a preheated oven at 150°C (130°C fan, gas mark 2) for 10 minutes to speed up the dissolving process.

    Ingredients for this step

    • 600g 21¼ oz Jam sugar (we use Silver Spoon) Jam sugar
  2. Classic mode Step 2

    Meanwhile, in a saucepan heat the raspberries and boil for 5-6 minutes until they become soft. Remove the pan from the heat and add the sugar and rose water, stirring until the sugar dissolves.

    Ingredients for this step

    • 500g 17⅝ oz Raspberries
    • 2tsp 2tsp Rose water (we use Nielsen-Massey) Rose water
  3. Classic mode Step 3

    Add a knob of butter and boil the jam for a further 10 minutes until setting point is reached.

    Ingredients for this step

    • 5g ¼ oz Butter (unsalted)
  4. Classic mode Step 4

    Pour into warm jam jars and seal with a wax disc. Store in a cool place until ready to use.

  5. Classic mode Step 5

    To make the swiss roll, preheat the oven to 200°C (180°C fan, gas mark 6) and line a swiss roll tin.

  6. Classic mode Step 6

    Sift together the flour and baking powder, before adding the softened butter, caster sugar, eggs and vanilla extract. Mix together for 1-2 minutes until fully combined and smooth.

    Ingredients for this step

  7. Classic mode Step 7

    Spread the mixture into a swiss roll tin and bake in the oven for 15 minutes or until springy to touch.

  8. Classic mode Step 8

    Dampen a tea towel and spread out. Layer on top a sheet of baking parchment larger than the tin and sprinkle with caster sugar in preparation to turn out the roll.

  9. Classic mode Step 9

    Once baked, immediately remove the sponge, turning it face down onto the sugared paper. Gently peel off the base paper and trim the edges of the roll.

  10. Classic mode Step 10

    Cover the sponge briefly with another damp tea towel, before removing and spreading with the rose water jam.

  11. Classic mode Step 11

    Gently roll up the swiss roll, in the direction away from you then transfer to a cooling rack.

  12. Classic mode Step 12

    Once cooled, slice the swiss roll to use as the foundations for the charlotte royale.

  13. Classic mode Step 13

    To make the filling, whisk together the milk and vanilla bean paste in a sauce pan and bring to a simmer.

    Ingredients for this step

    • 240ml 8⅛ fl oz Milk (semi-skimmed)
    • 1½tsp 1 .5tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  14. Classic mode Step 14

    In a separate bowl, whisk together the egg yolks and sugar, then gradually pour the milk mixture from the saucepan into the bowl to combine.

    Ingredients for this step

  15. Classic mode Step 15

    Once combined, pour the mixture back into the saucepan and warm on a medium heat until it begins to thicken and coat the back of a spoon.

  16. Classic mode Step 16

    Whilst the custard is thickening soak the gelatine leaves in water as per the instructions on pack.

    Ingredients for this step

    • 5 5 Gelatine leaves
  17. Classic mode Step 17

    Sieve the custard into a bowl and add the gelatine, stirring until fully dissolved. Leave the custard to cool at room temperature.

  18. Classic mode Step 18

    Whisk the double cream until it reaches a soft peak and gently fold in to the custard.

    Ingredients for this step

    • 350ml 11⅞ fl oz Double cream
  19. Classic mode Step 19

    Cover your serving bowl with cling film and line with the swiss roll slices, keeping them close together.

  20. Classic mode Step 20

    Pour the custard into the bowl and top with remaining swiss roll slices which will act as your base.

  21. Classic mode Step 21

    Chill for at least 4 hours or overnight. Then to serve, place a plate over the top of the bowl and invert the pudding.