Ingredients

• 24 count Ladyfingers (Boudoirs)
• 500 g Fresh Raspberries
• 150 g Granulated Sugar
• 120 ml Water
• 1 tablespoon Lemon Juice
• 500 ml Heavy Cream (cold)
• 250 g Mascarpone Cheese
• 50 g Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 sheets Gelatin Sheets

Instructions

1. 1

   Prepare Raspberry Syrup: In a small saucepan, combine 100g granulated sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring until sugar dissolves. Add 100g of fresh raspberries, mash them slightly, and cook for 2-3 minutes. Strain the syrup through a fine-mesh sieve, pressing on the solids to extract all liquid. Let cool completely.

2. 2

   Prepare Gelatin: Bloom the gelatin sheets by soaking them in a bowl of cold water for 5-10 minutes until softened.

3. 3

   Prepare Raspberry Mousse Base: In a large bowl, whip the cold heavy cream, mascarpone cheese, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Be careful not to overmix.

4. 4

   Incorporate Gelatin: Gently squeeze excess water from the bloomed gelatin sheets. Heat about 2 tablespoons of the cooled raspberry syrup in a microwave or small saucepan until warm (do not boil). Stir in the gelatin until completely dissolved. Let cool slightly, then whisk this gelatin mixture into the remaining raspberry syrup.

5. 5

   Combine Mousse and Raspberries: Gently fold the raspberry-gelatin syrup mixture into the whipped cream and mascarpone base. Carefully fold in 200g of fresh raspberries into the mousse.

6. 6

   Assemble Charlotte: Line a 20cm springform pan with plastic wrap, leaving an overhang. Briefly dip one side of each ladyfinger into the cooled raspberry syrup (do not soak). Arrange ladyfingers vertically around the inside edge of the pan, sugar-side facing out. Place a layer of syrup-soaked ladyfingers on the bottom of the pan to form the base.

7. 7

   Fill and Layer: Pour half of the raspberry mousse into the lined pan. Arrange 100g of fresh raspberries evenly over the mousse. Top with the remaining raspberry mousse.

8. 8

   Seal and Chill: Cover the top of the mousse with a final layer of syrup-soaked ladyfingers. Cover the entire pan with the overhanging plastic wrap or another piece of plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, to allow the charlotte to set firmly.

9. 9

   Unmold and Decorate: When ready to serve, carefully remove the charlotte from the refrigerator. Remove the plastic wrap and gently unclip the springform pan. Peel away the plastic wrap from the sides. Decorate with the remaining 100g of fresh raspberries and a dusting of powdered sugar, if desired.