How to cook
For this Charlotte cake I used a ring with a diameter of 9″ (22 cm).
Place the ring in a cake plate.
Pour the milk into a bowl. I haven't added sugar or flavors, but everyone can add them to their liking.
Dip each ladyfinger briefly in the milk and arrange them close together on the bottom. Then cut the remaining pieces in half and arrange them around the edges of ring.
Put the frozen fruit in a saucepan and add the sugar. Stir and place it on the hob. Boil them for 10 minutes after boiling, while stirring occasionally.
Mix the cornstarch in a bowl with 1.7 fl oz (50 ml) of cold water and mix, until a homogeneous mixture is obtained.
Pour this mixture over the fruit in a thin stream, while stirring.
Leave the fruit cream on the stove, until it thickens.
Then leave it to cool slightly and place it on the ladyfinger base.
Smooth it out and refrigerate it for half an hour.
During this time, work on the second cream.
The mascarpone should be at room temperature and the liquid cream well cooled.
Break the chocolate and add 3.4 fl oz (100 ml) of liquid cream. Put them in a bowl in a water bath and stir, until the chocolate is completely melted. You can melt the chocolate in the microwave for 30 seconds. Leave it to cool.
Beat the remaining 3.4 fl oz (100 ml) of cream with a mixer on high speed into a fluffy cream.
Beat the mascarpone as well, but on a low speed.
Add the chocolate cream, which has already cooled to room temperature, to the mascarpone. Stir.
Then add the whipped cream in portions, but now stirring with a spatula.
Spread this cream on top of the first one and smooth it out.
Garnish the ladyfinger cake with more frozen fruit or whatever you like. You can add fruit jam or grate some chocolate. It's all a matter of taste.
Put the cake in the refrigerator for a few hours, preferably overnight.
Then remove the ring and enjoy this delicious Charlotte cake with berries and mascarpone.