Fantastic Berry Charlotte Cake with Ladyfingers and Mascarpone (Video)

Directions

• Preparation
  
  Begin by preparing your base. Crush 20 ladyfingers into fine crumbs using a blender or food processor. Transfer them into a mixing bowl and add 125 g of melted butter. Stir thoroughly until all crumbs are evenly moistened and the mixture resembles wet sand.
  Prepare a 20 cm (8-inch) springform ring and place it on a sturdy cake board. If you don’t have a board, use the base of the springform pan. Pour the biscuit mixture into the ring and press it down firmly and evenly to form the crust. Make sure to leave a narrow margin along the edge for inserting whole ladyfingers.
  Line the inner wall of the ring with 25 upright ladyfingers. Place them side by side, gently pressing into the crust to secure them vertically. The goal is to form a continuous biscuit wall that will hold the cream and berries in place. Once arranged, gently compress the base again to anchor everything together.
• Cream Filling
  
  In a small bowl, sprinkle 1 tablespoon of powdered gelatin over 3 tablespoons of cold water. Let it bloom for about 10 minutes. This is essential to ensure a smooth texture in the final cream.
  In a large bowl, beat 250 g of mascarpone with 120 g of powdered sugar using an electric mixer. Mix on medium speed until the texture is light and smooth. Add the 500 g of sour cream and continue mixing until fully combined and creamy. At this point, you may add 1 teaspoon of vanilla extract for added aroma and flavor.
  Gently melt the bloomed gelatin (you can microwave it for a few seconds or use a hot water bath). Let it cool slightly, then slowly pour it into the mascarpone-sour cream mixture while mixing on low speed. Beat for another minute to ensure it’s fully incorporated.
• Assembly and Finish
  
  Pour half of the cream mixture into the prepared crust. Use a spatula to spread it evenly. Break 4 ladyfingers into chunks and distribute them over the surface of the cream. Add about 50 g of fresh mixed berries — raspberries, blueberries, and blackberries — arranging them in a single layer.
  Color the remaining cream mixture by adding about 1 teaspoon of blue gel food coloring. This step is entirely optional and adjustable based on your preference. Stir until the color is evenly distributed. Pour the tinted cream on top of the fruit and spread gently with a spatula. It doesn’t need to be perfectly smooth, as the final layer of berries will cover it.
  Refrigerate the cake for at least 1 hour to allow it to set before topping with the remaining fruit.
• Final Decoration and Serving
  
  After the cream has firmed up slightly, remove the cake from the refrigerator. Arrange the remaining 400 g of mixed berries on top, covering the surface generously and naturally. Return the cake to the fridge and chill for at least 5 more hours, or preferably overnight. This gives the cake enough time to fully stabilize.
  When ready to serve, carefully remove the springform ring. Be gentle to avoid disturbing the upright ladyfingers. Wrap a ribbon around the outside of the cake and tie it into a bow. Not only is it beautiful, but it also helps keep the ladyfingers firmly in place.
  Just before serving, dust the berries with powdered sugar for a final elegant touch. Slice with a sharp knife and enjoy!