For the bavarois, dissolve the gelatine in warm water. Purée the strawberries in the bowl of a food processor. Stir the strawberry liqueur into the purée and set aside.

Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Add the gelatin to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil. Remove from the heat, transfer to a clean bowl and leave to cool. Then fold in the Strawberry puree.

Meanwhile, line the base of a 2 litre round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into thin slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base).

In a bowl, whip the cream until soft peaks form and stir into the strawberry bavarois and spoon into the lined bowl.

Cover with the remaining cake slices and cover with cling film and chill in the fridge overnight until set. Turn out the Charlotte royale onto a round serving plate.

TO DECORATE. Put the caster sugar into a pan with 125ml water and bring to the boil. Dissolve the cornflour in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze.
Whip the cream and icing sugar in a bowl until soft peaks form and decorate to your desire with a piping bag.