Raspberry Chocolate Charlotte

Name: Raspberry Chocolate Charlotte
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 100 g Ladyfingers; 6 sheets Gelatine; 250 g Mascarpone; 80 g Sugar; 400 g ripened cream; 8 TABLESPOONS Raspberry Spirit; 75 g Dark chocolate; 100 g Raspberries

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

100 g Ladyfingers
6 sheets Gelatine
250 g Mascarpone
80 g Sugar
400 g ripened cream
8 TABLESPOONS Raspberry Spirit
75 g Dark chocolate
100 g Raspberries

Directions

1
Halve 8-9 sponge fingers crosswise and place them with the sugar side facing outwards on the edge of the springform pan (20 cm Ø). Line the bottom with sponge cakes as well. For the cream, soak gelatine in cold water. Mix mascarpone and sugar with the whisk of the hand mixer. Stir in sour cream and raspberry brandy. Squeeze the gelatine, dissolve lukewarm and mix with 5 tablespoons of the cream. Then stir into the mascarpone cream.
2
Coarsely chop 25 g chocolate and fold into the cream. Pour the cream into the mould lined with ladyfingers and chill for at least 3 hours. Melt 50 g chocolate in a bowl on a warm water bath and spread it thinly on a marble board. Chill for about 10 minutes, scraping with a pallet of shavings. Chill the shavings again. Decorate Charlotte with raspberries and chocolate shavings