Chocolate Charlotte

For the meringues

1. Fill a large saucepan with one-third water and heat it. Place a smaller saucepan inside and add the egg whites and 150 g sugar. Using an electric mixer, start whipping the egg whites.
2. The gentle heat of the bain-marie helps create a more stable meringue. Continue whisking until the mixture becomes white, glossy and firm.
3. Transfer the meringue to a piping bag fitted with a plain nozzle and pipe several stick-shaped meringues onto a baking tray lined with parchment paper.
4. Dry the meringues in the oven at 70°C for approximately 3 hours, keeping the oven door slightly open to allow moisture to escape. Once baked, let them cool completely.
5. You can also prepare the meringues a few days in advance and store them in an airtight tin away from humidity.

For the pudding

1. Place 100 g sugar and the rum in a small saucepan and cook until caramelised. Pour the caramel into the bottom of an 18 cm mould and leave it to cool.
2. Meanwhile, place the Babbi Milk Cioccodelizia in a bowl and mix with part of the milk until smooth.
3. Heat the remaining milk.
4. Melt the butter in a saucepan, add the chocolate mixture and stir well. Pour in the hot milk and bring to a boil.
5. Continue cooking for 6 to 7 minutes, until the mixture thickens.
6. Pour it over the cooled caramel and refrigerate until set.

Assembly

1. After 4 to 5 hours, carefully remove the Charlotte from the mould and place it on a serving platter.
2. Decorate the sides with the meringue sticks and garnish the top with fresh berries. Serve chilled.