Charlotte Recipe: Fresh Fruit Pudding

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Biscuit and Cream Layer

1. Prepare a biscuit crumble by grinding some Bourbon biscuits into a crumb and adding butter to the mixture.
2. Line an 8-inch (20 cm) round spring-form cake pan with parchment paper.
3. Add the crumble to the cake pan and press it into place.
4. Line the edges of the pan with whole Bourbon biscuits. Where necessary, cut the bourbon to fill the gaps.
5. Refrigerate the pan while you work on your chocolate layer.
6. Melt the milk chocolate over a low flame and then remove into a large bowl.
7. Add half your whipped cream to this mix and fold both together.
8. Add some gelatin for it to set.
9. Remove your cake pan and add the chocolate cream layer to the pan.
10. Set it back in the refrigerator while you prepare the next layer.

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Berry Cream Layer

1. Prepare the berry sauce by placing the berries, sugar and lemon juice in a small saucepan and place over medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, until the sauce thickens.
2. Take your second half of the whipped cream and your mascarpone cheese in a bowl.
3. Add the berry puree to this mix and fold everything together.
4. Add the remaining gelatin for it to set.
5. Take out your cake pan and add a generous layer of berry cream on top.
6. Pop it back in the fridge to set.
7. Once set, decorate with fresh berries and mint leaves, and serve!

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