Shorten the ladyfingers to 7 cm. Soak the gelatine in cold water. Whip 1 dl whipped cream with sugar, yolks and a pinch of salt in a hot water bath until creamy. Squeeze out the gelatine and dissolve in the whipped cream and yolk cream. Place the bowl in ice water and keep beating until the mixture has cooled down. Put in the mascarpone. Place in the refrigerator for about half an hour to 45 minutes. Beat the rest of the cream until stiff. Put 3 to 4 tablespoons in a piping bag. Place the ring of a springform pan (Ø 22cm) on a cake plate. Squirt a strip of cream around the inside of the mold. Place the sponge fingers close together in the ring (cut end facing down). Fold the remaining cream into the mascarpone cream. Carefully fold in 300 g berries. Pour the cream into the ring and smooth it out. Let it set in the refrigerator for at least two hours. Slice shavings from the chocolate and place on top of the charlotte with the rest of the berries for decoration.
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