Chocolate charlotte with mango cremeux

Mango cremeux: heat the mango puree in a saucepan; beat the eggs with the sugar in a bowl.

Pour the egg mixture into the warm puree, whisking constantly over medium heat until it thickens and just begins to bubble; one quick boil.

Off the heat, add the bloomed gelatine and cold cubed butter and blend smooth with an immersion blender.

Fill the prepared tart ring a third full; dot with frozen raspberry spread (or diced apricots or raspberries) and freeze overnight.

Line the charlotte cake ring with an acetate collar or parchment and set it on a cake board with the first chocolate sponge disk.

Ganache: stir bloomed gelatin into hot heavy cream, then incorporate the melted chocolate; set aside at room temperature.

Meringue: beat egg whites and sugar on full speed to stiff peaks; warm too-cold whites briefly with a torch without cooking them.

Whisk a third of the meringue into the ganache quickly, then fold in the rest with a rubber spatula.

Assemble: a layer of mousse spread to the edges, the second sponge, the frozen mango cremeux, more mousse, the third sponge, and mousse to the top levelled with an offset spatula; freeze overnight.

Unmold, dress the sides with chocolate ladyfingers, thaw overnight in the refrigerator, and finish with mango brunoise and the chocolate jelly glaze.