Charlotte Russe With Raspberries

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 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

Recipe

• 1 sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
• 2 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.
• 3 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.
• 4 slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
• 5 remove the bowl from the pot and whisk in the gelatin mixture until smooth.
• 6 transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
• 7 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.
• 8 gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
• 9 carefully fill the pan with the chocolate cream.
• 10 refrigerate until set, at least 3 hours.
• 11 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.