Step 1

Step 2

In a separate bowl, whisk the egg whites until foamy. Gradually add the 58g of sugar in 3-5 additions while continuing to whisk with a hand mixer. Beat until firm, glossy peaks form; this stage is known as ‘stiff peaks’.

Step 3

Gently fold about one-third of the meringue into the egg yolk mixture using a spatula. Be careful not to deflate the meringue. Then, sift the cake flour over the batter and gently fold until just combined and no streaks of flour remain.

Step 4

Add the remaining meringue to the bowl and fold it in using a silicone spatula. Use a cutting and folding motion to incorporate the meringue without losing its volume. Mix until the batter is smooth and glossy. Avoid overmixing.

Step 5

Transfer the biscuit batter to a piping bag. Prepare your baking sheets: line them with parchment paper and a 5cm high acetate strip for the sides and a 15cm diameter circle for the base. Pipe two 5cm high strips and two 15cm diameter circles according to your cake ring size.

Step 6

Dust the piped batter twice with powdered sugar. Bake in a preheated oven at 170°C (340°F) for 10-12 minutes, or until lightly golden and springy to the touch. The edges should be slightly crisp.

Step 7

Once baked, carefully remove the biscuit from the oven and let it cool completely on a wire rack. Ensure it’s fully cooled before handling to prevent breakage.

Step 8

Trim the piped biscuit strips to a height of 5cm and the circles to a 15cm diameter to fit your cake ring precisely. Neat edges will contribute to a professional finish.

Step 9

Line your cake ring with an acetate strip. Place the trimmed 5cm high biscuit strips along the inner edge of the ring and the 15cm diameter biscuit circles at the bottom. Ensure there are no gaps for a clean mold.

Step 10

Step 11

In a separate bowl, whisk together the 60g egg yolks and 38g sugar until pale and fluffy. Gradually whisk in the warm, infused Earl Grey milk.

Step 12

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a silicone spatula, until it thickens to a custard-like consistency (82-85°C or 180-185°F). This is called making a crème anglaise. Be careful not to boil.

Step 13

Bloom the 7g gelatin in cold water for about 5 minutes, then squeeze out excess water. Add the bloomed gelatin to the warm custard and stir until fully dissolved. Strain the mixture through a fine-mesh sieve for a smooth texture.

Step 14

Cool the strained custard mixture over an ice bath to about 22°C (72°F). Meanwhile, whip the 140g heavy cream to about 70% soft peaks. Gently fold the whipped cream into the cooled custard until just combined.

Step 15

Pour half of the Earl Grey Bavarois mixture into the prepared cake ring lined with biscuit. Arrange segments of fresh grapefruit (peeled and deseeded) over the bavarois. The tartness of the grapefruit will balance the richness.

Step 16

Carefully place the 15cm diameter biscuit circle on top of the grapefruit segments and bavarois. Pour the remaining bavarois mixture over the biscuit. Smooth the top surface.

Step 17

For the final decoration, whip the remaining heavy cream to about 90% stiff peaks. Pipe it onto the center of the cake in a decorative pattern. Arrange fresh grapefruit segments on top, and garnish with tart red currants and fresh apple mint. Chill for at least 2-3 hours before serving for the best texture. Enjoy your homemade Grapefruit Charlotte Cake!