Berry Charlotte Cake Recipe

 

Refreshing no bake dessert filled with two layers of chocolate and berry mousse and topped with fresh berries To print the recipe check the full recipe on my blog IngredientsMakes about 8 10 servings23 25 ladyfingersBerry Sauce10 oz 300g mixed berries fresh or frozen1 3 cup 70g sugar2 tbsp 30ml lemon juice2 1 2 tsp 7g gelatin powder3 tbsp 45ml cold waterMascarpone Filling1 pound 450g mascarpone room temperature1 3 4 cup 400g whipping cream 35 fat chilled3 tbsp 24g powdered sugarFor the chocolate filling5 5 oz 150g semisweet chocolate1 3 cup 80g whipping cream1 tsp 3g gelatin powder1 tbsp 15ml water1 Prepare the berry sauce so it has time to cool before preparing the mascarpone filling Place the berries sugar and lemon juice in a small saucepan and place over medium heat Bring to a simmer stirring occasionally for about 15 minutes until the sauce thickens 2 Remove from heat and sieve to remove seeds 3 While the sauce is preparing prepare the gelatin Dissolve gelatin in cold water and let it swell for about 5 10 minutes 4 Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce Let the berry sauce cool at room temperature while you prepare the rest 5 Line with parchment paper a 8 inch 20 cm round springform pan 6 Line the edges and bottom of the pan with ladyfingers Where necessary cut the ladyfingers to fill the gaps 7 Prepare chocolate and berry mousse fillings Place chocolate and cream in a heatproof bowl over a pan with simmering water Melt over low heat 8 Prepare the gelatin Dissolve gelatin in cold water and let it swell for about 5 10 minutes 9 Place gelatin over low heat just until the gelatin dissolves and then pour it over melted chocolate 10 In a large mixing bowl mix mascarpone with powdered sugar until combined In another bowl whip the whipping cream until stiff peaks form Gradually incorporate whipped cream into the mascarpone mixture 11 Divide mixture in two 12 Mix half of the mascarpone mixture with melted chocolate and pour it over the bottom of the pan Add fresh raspberries or mixed berries on top Refrigerate for about 15 30 minutes 13 Mix the other half of mascarpone mixture with berry mixture Pour it on top of chocolate mousse 14 Refrigerate for about 6 hours or overnight until set 15 Before serving decorate with a ribbon fresh berries and mint leaves Follow me

 

 

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