Charlotte with Lady Fingers

Biscottes:

1. For your own production you can find the recipe under the link: Biscottes (spoon bisquits). Otherwise, ready-made ladyfingers from the supermarket.

Ground:

1. Let the butter melt over a mild heat. Finely crumble the biscuits and mix with the butter. Push one edge of the cake together to a diameter of 20 cm and place it on a smooth surface lined with baking paper. Pour in the biscuit mixture loosely, place the biscuits one after the other upright against the edge and always press the biscuit mixture against it so that it does not fall over. Then smooth the middle as well. Let everything set in the refrigerator for at least 1 hour. Then coat the base well with the jam, keep it ready.

Filling 1:

1. Melt the chocolate over a mild heat over a water bath. Remove from the heat, allow to cool slightly, but do not allow to set. Mix the mascarpone, yoghurt and vanilla sugar vigorously and then stir in Gelatine-Fix well. Put 8 of the Maltesers aside for decoration, fold the rest into the mascarpone mixture and fill the mold. Brush lightly against the ladyfingers and smooth the surface. Then place in the refrigerator for 30 minutes.

Filling 2:

1. Meanwhile, whip the cream with the vanilla sugar and the whipped cream until stiff. Finally stir in the cocoa, fold in the almonds and pour the mixture onto the 1st filling and smooth it out. Decorate with the Maltese balls and add another decoration as desired and your own taste. Let the cake set well overnight.
2. To serve, first carefully pull the paper out from under the base and place the cake on a corresponding cake plate. Then loosen the ring and pull it off upwards. If you like, you can now tie a decorative ribbon around the cake.
3. I gave away the cake “to get well soon”. So I have to owe the photo of the bleed.