Berry Charlotte Cake Recipe
10 oz (300g) mixed berries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
Bring to a boil, stir constantly
Simmer for about 15 minutes until thick
Sieve to remove seeds
2 ½ tsp (7g) gelatin powder
3 tbsp (45ml) cold water
Swell for 5-10 minutes
Dissolve gelatin over low heat
Mix with berry jam
Cool completely
23-25 ladyfingers
8 inch (20cm) round springform pan, lined with parchment paper
5.5 oz (150g) semisweet chocolate
⅓ cup (80g) whipping cream
Melt over low heat
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
Swell for 5-10 minutes
Dissolve gelatin over low heat
Mix with melted chocolate
1 pound (450g) mascarpone, room temperature
3 tbsp (24g) powdered sugar
Mix to combine
1 3/4 cup (400g) whipping cream, 35%fat, chilled
Whip until stiff peaks form
Gently fold into mascarpone mixture
Divide in two
Mix half with melted chocolate
Fresh raspberries
Refrigerate for 15-30 minutes
Mix the other half of mascarpone mixture with berry mixture
Refrigerate for at least 4-6 hours or overnight
Fresh berries
fresh mint