No-bake Raspberry Chocolate Charlotte Cake - eggless

✨ No-bake Raspberry Chocolate Charlotte Cake

INGREDIENTS:

24-25 ladyfingers
2/3 cup (160 ml) milk

5 g gelatin powder
2 tbsp (30 ml) cold water
7 oz (200 g) dark chocolate, 65% cocoa
3.5 oz (100 g) heavy cream

12.5 oz (350 g) heavy cream
1 cup (120 g) powdered sugar
14 oz (400 g) mascarpone

5 g gelatin powder
2 tbsp (30 ml) cold water
10.5 oz (300 g) frozen or fresh raspberries
1/4 cup (50 g) sugar
1 tbsp (15 ml) lemon juice

chocolate sprinkles and fresh raspberries for decoration (optional)
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala 🌷

Dip ladyfingers in milk for 2-3 seconds and arrange them (sugar side facing inward) around the edge and on the bottom of a 8-in. springform pan. Cut some ladyfingers to fill in empty spaces at the bottom.
To make chocolate mousse, pour cold water over gelatin powder and allow it to bloom for 5-10 minutes.
Over double boiler heat chocolate and heavy cream until chocolate is melted.
Heat bloomed gelatin over low heat to dissolve. It shouldn't simmer or boil.
Add gelatin to chocolate mixture and stir well to combine. Allow it to cool at room temperature.
Meanwhile, beat heavy cream.
Gradually add powdered sugar.
Add mascarpone and mix well. Finish mixing with spatula. Divide mixture in half.
Add half mascarpone mixture to chocolate mixture, stir well with spatula and pour in the pan over ladyfingers. Refrigerate while you prepare raspberry mousse.
To make raspberry mousse, pour cold water over gelatin powder and allow it to bloom for 5-10 minutes.
Bring berries, sugar and lemon juice to boil. Cook stirring occasionally,on medium heat, for about 15 minutes.
Press raspberry sauce through a sieve to remove seeds.
Heat bloomed gelatin over low heat to dissolve. It shouldn't simmer or boil.
Add gelatin to raspberry sauce and stir well to combine. Allow it to cool at room temperature then add to remaining mascarpone mixture. Stir well with spatula and pour over chocolate mousse.
Refrigerate overnight.
Decorate with fresh raspberries and chocolate sprinkles.


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