Easter Fruit Charlotte

• 250g strawberries, hulled
• 50g raspberries
• 200g caster sugar
• 1 x 500g carton mascarpone cheese
• 4 egg yolks
• 1 tbsp cornflour
• 1 vanilla pod, seeds removed
• 350ml double cream
• 4 sheets leaf gelatine, soaked and squeezed
• 32-33 sponge fingers
• Edible flowers, raspberries, strawberries, mini chocolate eggs and ribbon, to decorate

Fit the bowl with the Ultra Blade and add strawberries, raspberries and 100g of the caster sugar. Set at Speed 12 for 2 minutes until well blended. Pour into a separate bowl and set aside.

Replace the Ultra blade with Whisk (F3) and remove cap. Add the mascarpone to the bowl and set at Speed 7 for 15-20 seconds, until smooth. Add half the fruit puree and set at Speed 7 for 15 seconds until well combined. Then using the spatula scrap the sides and base to ensure well mixed. Add remaining fruit puree and set at Speed 7 for 30 seconds, until well combined. Using spatula transfer to a separate bowl and chill. Wipe out bowl.

Add remaining sugar, egg yolks, cornflour and vanilla seeds and set at Speed 4 for 1 minute, until well combined. Then with the machine still running on Speed 4 gradually pour in the cream through the open cap, until well combined. Then using the spatula scrap the sides and base to ensure well mixed. Set to Dessert at 85C at Speed 4 for 10 minutes. Increase the temperature to 100C at Speed 4 for about 4-5 minutes until thickened. Remove the lid, leave to stand for 2 minutes and then drop in the leaf gelatine and leave for 1 minute. Set at Speed 3 for 1 minute, until well combined. Using the spatula transfer the custard to a separate bowl.

Half or quarter fill a basin with cold water and sit the custard bowl in the basin until cold water comes half way up the sides of the bowl. Leave to stand stirring occasionally until cool and beginning to set.

Line the base and sides of 1 x 18cm round loose bottomed cake tin with parchment paper. Then trim one end of each biscuit at an angle. Line the edges of the tin with the biscuits sugar side facing outermost. Then cut and fit the remaining on the base. Use trimmings to fill any gaps.

Spoon the mascarpone mixture and custard into the bowl and set at Speed 4 for 30 seconds, until well combined. Using spatula spoon the fruit mixture into the prepared tin and chill overnight until set.

Unmould Charlotte and place on a serving plate. Tie a ribbon around the outside and top with edible flowers, raspberries, strawberries and chocolate eggs to decorate. Let the Charlotte chill overnight. Serve.