Charlotte with mascarpone

Ingredients for 12 servings:

• 1 pack of ladyfingers
• 400 ml whipped cream
• 2 eggs, including the yolk
• 5 sheets of gelatin
• 100 g sugar
• 300 g mascarpone
• 200 g currants, black
• 200 g blackberries
• Couverture, Bitter
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Cut the ladyfingers into 7 cm pieces. Soak the gelatine in cold water. Whisk 1 dl of heavy cream with the sugar, egg yolk, and a pinch of salt in a hot water bath until creamy. Squeeze out the gelatine and dissolve it in the whipped cream and egg yolk mixture. Place the bowl in ice water and continue whisking until the mixture has cooled. Fold in the mascarpone. Refrigerate for about half an hour to 45 minutes. Whip the remaining cream until stiff. Put 3 to 4 tablespoons into a piping bag. Place the ring of a springform pan (Ø 22 cm) on a cake plate. Pipe a stripe of cream around the inside edge of the pan. Place the ladyfingers close together in the ring (cut end down). Fold the remaining cream into the mascarpone cream. Carefully fold in 300 g of berries. Pour the cream into the ring and smooth it down. Leave to set in the refrigerator for at least two hours. Shave off some chocolate shavings and place them on the Charlotte with the remaining berries for decoration.