Step-by-step Recipe

Ingredients

• 250g savoiardi (sponge finger) biscuits
• 600ml milk
• 2 large eggs
• 2 egg yolks
• 125g sugar
• 20g powdered gelatine
• 80ml hot water
• 400ml cream (35%)
• 150g dark chocolate
• 1 tbsp sugar (extra)
• 1 tbsp orange-flavour liqueur (Cointreau or brandy)
• 250g fresh raspberries

Note: You can use frozen instead of fresh raspberries

Directions

Line the base of a 23cm springform tin with foil and the sides – with baking paper. Trim the biscuits
so that each is square at one end. Line the inside of the tin with the biscuits, placing the cut ends
downwards.

Heat the milk in a saucepan, without allowing it to boil. Whisk the eggs, egg yolks and sugar in a
bowl.

Gradually pour the hot milk over the egg mixture, whisking continuously until combined. Return the
mixture to the saucepan.

Heat the egg and milk mixture gently, stirring with a wooden spoon, until the mixture coats the back
of the spoon. Do not allow it to boil. Whisk the gelatine in the hot water until dissolved.

Stir the dissolved gelatine into the custard mixture. Strain into a bowl and allow to cool.

Divide the custard mixture in half. Whip the cream until soft peaks form. Melt the chocolate, leave
it to cool to room temperature.

To make the chocolate layer, fold the cooled melted chocolate into half of the custard, add half of
the whipped cream.

Gently fold the cream into the chocolate mixture. Pour the mixture into the sponge-lined tin.
Refrigerate until firm, about 1 hour.

Meanwhile, prepare the raspberry layer: put the extra sugar and raspberries in a bowl, add the liquor.
Heat gently until the sugar is dissolved, tossing the berries. Remove from heat and set aside to cool.
Mash or blend the berries to make a purée.

Press the purée through a sieve. Add the sieved purée to the remaining custard.

Fold the purée into the custard, ensure to mix well. Fold the remaining whipped cream into the raspberry
purée.

Chill the raspberry mixture in the refrigerator for 1-2 hours, until thickened. Spoon the raspberry
mixture over the chocolate layer. Cover the charlotte and chill overnight. Remove carefully from the
tin and peel away the paper or foil. Serve. Run the knife through the hot water before cutting the cake.