Charlotte Royale

Oh, Charlotte Royale is the prettiest dessert, the prettiest dessert in the land. You'll need a jelly roll to make one. Now, you can use my recipe, your favorite recipe, or heck, you can even buy one. I'm not gonna judge. Only one person can judge. And that's Iona Garden. First, line a 1.5 quart bowl with plastic. Line the bowl with jelly roll slices. You'll need some for the top too, so don't forget to save some. Feel free to slice them up to make them fit into the nooks and crannies. Now, the center of the Royale is filled with Bavarian cream. Here's what you need to make it. First, take your cream and whip it to stiff peaks. Like this. Set it aside. Next, take your gelatin and bloom it in two tablespoons of water. Set it aside while we cook the custard. In a small saucepan, add your egg yolks, milk, sugar, and vanilla, and cook on low heat until bubbles creep up and the whole mixture coats the back of a mixing spoon. Turn off the heat, add your bloomed gelatin, and mix it until dissolved. Add it to a small bowl and allow it to cool just a little, about 5 minutes. Now I add pink food coloring, because I like to eat food that looks like it was drawn by Dr. Seuss, but you can leave it out. Fold in your raspberries, and then add a little bit of your whipped cream to lighten the custard up a little. Alright, now add your entire custard mixture into the cream and carefully fold. Once it's all combined, quickly pour the entire Bavarian cream into the center of your prepared cake. Top the cream with some reserved slices of jelly roll and then cover the whole thing in plastic. All right now put it in the fridge for about four hours or better yet overnight. I mean then you can have it for breakfast. All right when it's ready remove the plastic from the top of the cake and place a nice serving plate on top of the bowl and flip. Carefully remove the plastic and present to a grateful world. Slice it carefully and eat the heck out of it. Yum!