Wash and clean the strawberries and put 2 small strawberries aside. Sort the raspberries. Puree 50 g raspberries and the strawberries and pass through a sieve
Soak 3 and 2 gelatine leaves in cold water. Mix sour cream, 150 g berry puree, sugar and vanillin sugar. Squeeze 3 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Whip cream until stiff and fold in
Squeeze out 2 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of berry puree, then stir into the remaining puree. Straighten one end of the ladyfingers
Cut the raspberries in half lengthwise. Place the lady fingers inside on the edge of the dessert ring (approx. 8 cm Ø). Alternately layer cream, berry puree and halved raspberries. Repeat the process and finish with sauce. Chill the dessert for approx. 4 hours
Charlotte from the rings. Decorate with remaining berries and mint and serve immediately
waiting time 4 hours