Berry Charlotte Cake Recipe – Refreshing no-bake dessert with two layers of chocolate and berry mousse and topped with fresh berries.
Source:Home Cooking Adventure
Element
Makes about 8-10 servings
23-25 ​​ladyfingers
Berry Sauce
10 oz (300g) mixed strawberries, fresh or frozen
1/3 cup (70g) sugar
2 tablespoons (30ml) lemon juice
2 1/2 teaspoons (7g) gelatin powder
3 tablespoons (45ml) cold water
Filling Mascarpone
1 pound (450g) mascarpone, room temperature
1 3/4 cup (400g) whipping cream, 35% fat, chilled
3 tablespoons (24g) powdered sugar
For the chocolate filling
Half Week Chocolate 5.5 oz (150g)
1/3 cup (80g) whipped cream
1 teaspoon (3g) gelatin powder
1 tablespoon (15ml) water
1. Prepare the berry sauce so it has time to cool before preparing the mascarpone filling. Place the strawberries, sugar, and lime juice in a small saucepan and over medium heat. Simmer, stirring occasionally, for about 15 minutes until sauce thickens.
2. Remove from heat and sieve to remove seeds.
3. While preparing the sauce, prepare the gelatin. Dissolve the gelatin in cold water and let it sit for about 5-10 minutes for the gelatin to expand.
4. Heat the gelatin over low heat just until the gelatin dissolves, then pour over the sifted berry sauce. Let the berry sauce cool to room temperature while you prepare the rest.
5. Roll with parchment an 8-inch (20 cm) round spring-loaded pan.
6. Line the sides and bottom of the pan with foil. When necessary, cut the ladybug to fill the gap.
7. Prepare chocolate and berry mousse filling. Place chocolate and cream in a heatproof bowl over a pan of boiling water. Melt over low heat.
8. Prepare gelatin. Dissolve the gelatin in cold water and let it sit for about 5-10 minutes for the gelatin to expand.
9. Place the gelatin over low heat just until the gelatin is completely dissolved then pour over the melted chocolate.
10. In a large mixing bowl, mix mascarpone with powdered sugar until combined. In another bowl, beat whipping cream until stiff peaks form. Gradually incorporate the whipped cream into the mascarpone mixture.
11. Divide the mixture in half.
12. Mix half of the mascarpone mixture with the melted chocolate and pour it into the bottom of the pan. Add fresh raspberries or mixed berries on top. Place in the fridge for about 15-30 minutes.
13. Mix the other half of the mascarpone mixture with the berry mixture. Pour it on top of the chocolate mousse.
14. Refrigerate for about 6 hours or overnight until set.
15. Before serving, garnish with a ribbon, fresh berries and mint leaves.
