Raspberry Vanilla Charlotte ❤

Recipe for 1 cake:

7 oz. ladyfingers
5 g agar agar (1 tsp.)
2 cup mascarpone
1 cup powdered sugar
Seeds from vanilla bean
2 Tbsps. mixed-berry-syrup
6,75 fl. oz. heavy whipping cream
2 cups raspberries

Prepare a 6-inch spring form pan or cake ring and put it onto a cake stand.

Put the ladyfingers in the bottom and up the sides of the pan or ring. Cut to fit with a serrated knife.

Mix the mascarpone and the powdered sugar with the vanilla seeds until the sugar is dissolved. After that, mix in the mixed-berry-syrup.

Put the agar agar in a little pot with some mascparone mix and puree it and bring to boil. Let it boil and stirr constantly. Then mix in the rest of the mascarpone mixture.

Now whip the heavy cream until stiff peaks and fold them into the mascarpone mixture.

Spread the filling evenly into the prepared pan and top it with the raspberries.

Put it in the refrigerator for at least 4 hours or until set.