This week’s request comes straight from the top: my mother, Mrs. Joe Pastry Senior (I was named after my father, which technically makes me a “junior”). She was pouring over some old recipes last month, and unearthed one she’d clipped from a old issue of Bon Appétit magazine, it was for something called “European Mousse Cake.” I was curious to see the picture, and lo and behold it turned out to be nothing other than a classic Charlotte royale.
These are a lot of fun to make and fantastic for summer since they generally have either Bavarian cream or fruit mousse on the inside (both are no-bake fillings). Since I’ve got a Bavarian cream recipe up on the site already I think a fruit mousse is in order. Since Florida mangoes are in season, let’s go with that. Onward, shall we go?