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Carlota de Blackberry

1h 30 mins
10 mins
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This carlota recipe is the original and amazing dessert you needed for your next meeting or celebration. Prepare it this Christmas season and surprise everyone with a spectacular dessert. The preparation of this dessert is like that of a gypsy arm stuffed with blackberry and cheese mousse, the perfect combination of flavors and textures.
Learn more about Brenda Villagomez


12 portions
  • 6 egg yolks, for the cake
  • 1/4 cups sugar, for the cake
  • 6 egg whites, for the cake
  • 1/4 cups sugar, for the cake
  • 1 cup flour, for the cake
  • 1/4 cups butter, melted for the cake
  • 1 cup blackberry jam, for the filling
  • 2 cups cream cheese, for the cheese mousse
  • 1 cup coconut cream, for the cheese mousse
  • 1/2 cups powdered sugar, for the cheese mousse
  • 2 envelopes gelatin, for the cheese mousse
  • 2 cups whipping cream, for the blackberry mousse
  • 1 cup blackberry jam, for the blackberry mousse
  • 1 on gelatin, for the blackberry mousse
  • blackberries, to decorate
  • enough whipped cream, to decorate


For the cake, beat the yolks with the sugar, until they change color. Reservation.
Beat the egg whites with the nougat sugar, add to the previous mixture little by little and in an enveloping manner. Then add the flour with the help of a strainer and pour the melted butter; mix until incorporated.
Pour into a tray with baking paper and spread, bake for 10 minutes at 180 ° C.
Place the hot sponge cake on a cloth with icing sugar, remove the paper and roll it up.
Unwind and fill with blackberry jam, roll and slice. Reservation.
For the cheese mousse, beat the cream cheese, the coconut cream and the glass sugar, pour the grenetina in the form of thread. Reservation.
In a hemisphere mold place non-stick plastic, place the rolls, pour the cream cheese mousse until half of the mold is filled, refrigerate until set.
For the blackberry mousse, beat the whipping cream until it doubles in volume, add the blackberry jam, pour the grenetina in the form of thread.
Pour over the cheese mousse, insert blackberries, refrigerate until set.
Unmold and place a blackberry in each of the holes.
Decorate the carlota with whipped cream, cut a slice and enjoy.


If you don't have a hemisphere mold, you can use a medium bowl. The nonstick plastic will make it easy to unmold your cake.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Cocinando con Karla Ferreyra
07/07/2020 12:06:55
Se ve lindo
Susana Fernandez Rodriguez Fernandez Rodriguez
14/02/2020 11:50:51
Muy buena presentación

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