Lemon charlotte royale

French 20 Mins Prep

1. Place the jelly crystals in a heatproof bowl. Pour over the boiling water and stir to dissolve the crystals. Add the ice cold water then refrigerate until chilled and just starting to set.
2. Slice the sponge roll into 1cm thick slices and place them around the sides of a 20cm springform cake tin. Place any offcuts or extras in the base of the tin.
3. Whip the cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form. Pour the cream into the cake tin and refrigerate until set. Transfer to a serving plate or cake stand.
4. Spread the lemon curd on top.
5. When ready to serve, spray cream rosettes on the top. Decorate with white chocolate stars and serve.

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