Berry charlotte

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 4 tbsp water, hot
• 100 g flour
• 100 g cornstarch
• 200 g jam (forest fruit)
• 1 pack of mixed frozen berries
• 600 g natural yogurt
• 1 lemon(s)
• 9 sheets of white gelatin
• Sugar
• 400 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

For the Swiss roll: Beat the eggs with the hot water and sugar until thick and frothy. Mix the flour and cornstarch, sift over the egg mixture and carefully fold in with a whisk. Spread onto a baking sheet lined with baking paper and bake in a preheated oven at 220°C (top/bottom heat) for about 10 minutes. Then turn the dough out onto a tea towel sprinkled with sugar. Warm the jam and pass it through a sieve. Spread the sponge roll with the jam, roll up from the long side and let it cool. For the filling, soak the gelatine in cold water and squeeze the lemon. Mix the yogurt with the thawed berries. Stir in the lemon juice. Dissolve the gelatine. Stir some of the yogurt mixture into the gelatine. Then slowly stir the gelatine into the yogurt mixture, stirring constantly. Add sugar to taste. Chill. When the mixture begins to set, fold in the stiffly whipped cream. Cut the Swiss roll into thin slices. Line a bowl with the Swiss roll slices. Pour in the yogurt mixture and smooth the surface. Top with Swiss roll slices. Refrigerate for at least 3 hours. Turn out the Charlotte and portion it.