Summary

Ingredients

• 1 pack ladyfingers
• 400 ml whipped cream
• 2 egg (s), including the yolk
• 5 sheets gelatin
• 100 g suar
• 300 g mascarpone
• 200 g currants, black
• 200 g blackberries
• Couverture, bitter
• 1 pinch (s) salt

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Instructions

1. Trim the ladyfingers to 7 cm height.
2. Soak the gelatin sheets in cold water for 5 minutes until soft.
3. Pour 100 ml of the whipped cream into a heatproof bowl and add the sugar, 2 egg yolks, and a pinch of salt.
4. Set the bowl over a pot of simmering water (do not let the bowl touch the water) and whisk constantly for 5 minutes until pale and the mixture reaches 63°C (145°F).
5. Remove from heat. Squeeze out the soaked gelatin and whisk it into the warm cream mixture until fully dissolved.
6. Place the bowl in a larger bowl filled with ice and a little cold water. Whisk for 5-7 minutes until the mixture cools to room temperature.
7. Fold in the mascarpone until smooth and combined.
8. Cover and refrigerate for 30-45 minutes.
9. Whip the remaining 300 ml of whipped cream to stiff peaks.
10. Transfer 3-4 tablespoons of the whipped cream to a piping bag.
11. Place the ring from a 22 cm springform pan on a cake plate.
12. Pipe a strip of whipped cream around the inside of the ring.
13. Stand the trimmed ladyfingers upright inside the ring with the cut ends facing down, placing them close together.
14. Fold the remaining whipped cream into the mascarpone cream.
15. Fold in 300 g of the black currants and blackberries.
16. Pour the cream mixture into the ring and smooth the surface.
17. Cover and refrigerate for at least 2 hours until set.
18. Before serving, slice thin shavings from the bitter couverture and arrange them on top with any remaining berries.