Berry Charlotte Cake

Preparation

Sprinkle gelatin over 2–3 tablespoons cold water. Let it stand for 5–10 minutes.

Meanwhile, set aside about 18 ladyfingers. Throw the rest of them in a food processor and process until crumb-like in texture.

In a bowl, combine crumbs and melted butter until crumbs are evenly coated with butter.

Using an electric mixer, mix icing sugar, mascarpone and crème fraiche until creamy.

Back to the gelatin, pour in 2-3 tablespoons warm water and stir until dissolved. Add this to creamy mascarpone mix and whisk for about a minute. Set aside.

Line cake tin (or just the bottom) with cling film. Take cling film and form a snake. Place this around the bottom sides. This is to prevent the crumbs from spreading toward the sides where the lady fingers will go.

Fill the tin with crumb mixture. Use a spoon or your hand or a bowl to press down the crumbs. Make sure you press hard. You need to create a base that will hold its shape. Once done, remove the cling film snake.

Start lining the inside “wall” of the tin with lady fingers. (Thanks to the cling film snake, you should have a gap between the tin and crumb base. This will help you keep lady fingers in place.) Note: You can trim off one end of each of the ladyfingers. This will give you a sealed look and crumbs won’t get through as there won’t be any gaps.

When all the lady fingers are standing in place, pour in half of the mascarpone filling. At this stage, the filling should be thicker so it won’t run through the gaps between the ladyfingers (unless they are huge).

Break some leftover ladyfingers (2-4 pieces) and throw them in with a handful of rinsed berries. Cover with the rest of the filling.

Place in the fridge for at least hours. For best results, I suggest around 8 hours. Finallu, top with berries and serve!