Ladyfingers’ INGREDIENTS

  • 100g Sugar
  • 4 Eggs
  • 100g Flour
  • Powdered sugar


  • 350g Dark Chocolate
  • 500g Hulalà Gold
  • 250g Milk
  • 60g icing sugar



For the ladyfingers: whisk egg whites in a mixer adding sugar in 3 times until stiff and then fold with egg yolks one at the time. Add flour using a spatula to mix. Insert the mixture obtained in a pastry bag and pour it into a cake mould to make the bottom of the charlotte. Then make as many as possible ladyfingers (6cm high) sprinkling the surface with sugar. Finally bake everything at 180°C for 8-10 minutes. When ready leave to cool and use a knife to remove the bottom and ladyfingers from the mold (don’t remove it as it will be useful to firm the mousse). Put the ladyfingers aside.


For the mousse: heat up the milk and the icing sugar. In the meanwhile, chop the chocolate and, as soon as the milk is hot, pour it over the chocolate. When the chocolate has melted, whip the Hulalà Gold vegetable cream and add it to the cold chocolate mixture. Pour into the ring and refrigerate for at least two hours.


When the mousse is ready, remove the mold, decorate the perimeter with the ladyfingers perimeter and the top with cream’ tufts .