Cornershop Challenge: Charlotte Royale (Snapchat Special!)

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  1. Cut the Swiss roll into roughly 1cm slices.
  2. Line a small pudding basin with clingfilm and place the Swiss roll slices in a layer around the edge. Leave a few to place on top,
  3. Whisk together around 3 tbsp icing sugar with the cream cheese until thoroughly combined.
  4. Whip the double cream until it has stiff peaks, then fold in the cream cheese mixture.
  5. Hull and quarter the strawbs then fold them through the mix. Spoon into the cake lined bowl and top with more Swiss roll pieces.
  6. Tightly clingfilm the whole thing up and leave in the fridge, preferably overnight.