Refreshing no-bake dessert filled with two layers of chocolate and berry mousse and topped with fresh berries.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/berry-charlotte-cake

Ingredients

Makes about 8-10 servings
23-25 ladyfingers
Berry Sauce
10 oz (300g) mixed berries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
2 1/2 tsp (7g) gelatin powder
3 tbsp (45ml) cold water
Mascarpone Filling
1 pound (450g) mascarpone, room temperature
1 3/4 cup (400g) whipping cream, 35%fat, chilled
3 tbsp (24g) powdered sugar
For the chocolate filling
5.5 oz (150g) semisweet chocolate
1/3 cup (80g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
1. Prepare the berry sauce so it has time to cool before preparing the mascarpone filling. Place the berries, sugar and lemon juice in a small saucepan and place over medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, until the sauce thickens.

2. Remove from heat and sieve to remove seeds.

3. While the sauce is preparing prepare the gelatin. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.

4. Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce. Let the berry sauce cool at room temperature while you prepare the rest.

5. Line with parchment paper a 8 inch (20 cm) round springform pan.

6. Line the edges and bottom of the pan with ladyfingers. Where necessary ...