Charlotte Russe With Raspberries
- Ready In:
- 2 1⁄4 ounces unflavored gelatin
- 4 ounces dark chocolate, finely chopped
- 2 1⁄2 cups whole milk, warmed
- 8 egg yolks
- 1⁄2 cup granulated sugar
- 1⁄8 teaspoon salt
- 1 tablespoon vanilla extract, plus 1 tsp
- 20 ladyfingers
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 cups raspberries
- 1 tablespoon orange-flavored liqueur
- Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
- Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
- Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly wit a rubber spatula, until smooth and custardlike, 3-5 minutes.
- Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
- Remove the bowl from the pot and whisk in the gelatin mixture until smooth.
- Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
- Line the walls of an 8" springform pan with ladyfingers, standing them up (trim the bottoms if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir.
- Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
- Carefully fill the pan with the chocolate cream.
- Refrigerate until set, at least 3 hours.
- Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon powdered sugar in a bowl, then arrange the berries on top of the cake.
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