Serves: 4 people Difficulty ': Media Preparation time: 1 hour 15 minutes + 12 hours in the refrigerator INGREDIENTS 200gr. 20g of sugar. isinglass 1/2lt 5 egg yolks. 400g of milk. heavy cream 1 teaspoon of vanilla extract 150gr. 50g dark chocolate. 100g of butter. of crunchy hazelnuts 200gr. of sponge PROCEEDINGS -------------------------- Soften the gelatin in a bit 'of water.
Heat the milk with vanilla flavoring. In a saucepan off the heat, attach the egg yolks with the sugar, stir in the milk and cook the cream in a double boiler, stirring constantly. As soon as the cream sail 'the spoon, travasatela in a bowl, incorporate the fish glue and squeeze the melted chocolate aside.
Line the bottom of a charlotte mold with waxed paper. At the bottom of disponetevi radially split ladyfingers in half 'diagonally, after the spread between the other one a bit' soft butter. At the center put a piece of sponge. Lined the walls of the mold with other biscuits, including a smear of butter and one of them.
Put in the fridge so that the butter will harden while holding the sponge. Whip the cream and incorporatene 3 / 4 cream. Pour the mixture into mold and refrigerate for 12 hours. Turn out the charlotte, sprinkle with chopped crisp and garnish with the remaining cream in flakes. If you wish, you can decorate with strawberries sugar. 
Heat the milk with vanilla flavoring. In a saucepan off the heat, attach the egg yolks with the sugar, stir in the milk and cook the cream in a double boiler, stirring constantly. As soon as the cream sail 'the spoon, travasatela in a bowl, incorporate the fish glue and squeeze the melted chocolate aside.
Line the bottom of a charlotte mold with waxed paper. At the bottom of disponetevi radially split ladyfingers in half 'diagonally, after the spread between the other one a bit' soft butter. At the center put a piece of sponge. Lined the walls of the mold with other biscuits, including a smear of butter and one of them.
Put in the fridge so that the butter will harden while holding the sponge. Whip the cream and incorporatene 3 / 4 cream. Pour the mixture into mold and refrigerate for 12 hours. Turn out the charlotte, sprinkle with chopped crisp and garnish with the remaining cream in flakes. If you wish, you can decorate with strawberries sugar.
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