Charlotte royale cake

Food & Wine's best Christmas desserts include peppermint bark, holiday trifles, a bûche de noël, a pavlova wreath, and gingerbread, plus more holiday treats recipes we love.

Today, many of the great desserts of old are being rediscovered and enjoyed - luxurious offerings like the Victorian classic Charlotte Russe.

This beautiful Charlotte Royale cake recipe features slices of Swiss roll cake around a delicious strawberry mousse filling!

A strawberry Charlotte Royale is a fun recipe if you are looking for something a little different to try. This recipe features Grand Marnier Bavarian Cream and is a regal looking dessert. It isn't as hard to make as it may look, but it does require a little planning ahead, so make sure you prepare accordingly. This was inspired by Soulful Baker: From highly creative fruit tarts and pies to chocolate, desserts and weekend brunch by Julie Jones.

This stunning dessert is perfect for the holiday season. Pumpkin adds richness to the Swiss roll cake and creamy mousse center, while the warming flavors of pumpkin pie spice permeate the cake, mousse and cream cheese filling.

With step-by-step photos, you can master Raspberry Charlotte Cake! A Charlotte Russe Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

This treat takes some work! And even more effort to make look pretty! I was paranoid the entire time. This ice cream cake is a twist of a Charlotte Royale and a Bombe Glacee, two amazing antique desserts. The result is beautiful and a very tasty treat! The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice…

Chocolate Charlotte royale cake - similar to a traditional Charlotte cake, but made with Swiss Roll instead of ladyfingers.

This Charlotte royale recipe appears as the technical challenge in the French Week episode of Season 2 of

Try these scrumptious recipes from James Martin's new book and TV series use the best of British produce, from succulent pork to the berries in this glorious pud.