Raspberry Charlotte

Name: Raspberry Charlotte
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g frozen raspberries; 75 g Dark chocolate; 1 (200 g) Bag of chocolate biscuits; 4 sheets Gelatine; 175 g Double cream cream cheese; 250 g Low-fat curd; 75 g Sugar; 2 TABLESPOONS Orange liqueur; 200 g Whipped cream; 200 g Raspberries; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g frozen raspberries
75 g Dark chocolate
1 (200 g) Bag of chocolate biscuits
4 sheets Gelatine
175 g Double cream cream cheese
250 g Low-fat curd
75 g Sugar
2 TABLESPOONS Orange liqueur
200 g Whipped cream
200 g Raspberries
7-10 Tbsp Icing sugar
baking paper

Directions

1
Put the frozen raspberries in a bowl and defrost for about 1 hour. Chop the chocolate and melt over a warm water bath. Dip about 17 sponge cakes about halfway into the chocolate, place on baking paper and allow to dry.
2
Mash the defrosted raspberries. Soak gelatine in cold water. Mix cream cheese, quark, sugar and liqueur. Stir in raspberry puree. Whip cream until stiff. Dissolve the gelatine, mix with 5 tbsp of the raspberry cream, stir into the rest of the cream.
3
Carefully fold in the cream.
4
Place dipped sponge cakes on the edge of a springform pan (20 cm Ø), line the bottom of the pan with sponge cakes. Spread raspberry cream on top and smooth it down. Chill for at least 2 hours.
5
Use remaining sponge cakes for other purposes.
6
Carefully remove Charlotte from the mould and place her on a cake plate. Select the raspberries, spread them on the Charlotte and dust with icing sugar.