Mandarin Charlotte Cake

Cut the mandarin skin into 4 parts so as to leave the top attached. Stick a skewer in the mandarin, place it in a ramekin, and lift the pieces of skin to form a flower. Melt the white chocolate, pour half over the mandarin skin, and freeze for 30 minutes.

Peel the mandarin and unmold the white chocolate flower. Pour 2 tbsp of sugar and 0.4 cup of water in a saucepan and heat to obtain a syrup. Peel a mandarin, dip it in the syrup and place it on the white chocolate flower. Cut a strip of parchment paper, place the net on it, then pour the remaining white chocolate over the net and spread it with a spatula. Melt the dark chocolate and spread it on the white chocolate before removing the net. Refrigerate to set.

Make a hole in a mandarin and squeeze the juice into a container and set aside. Whip the mascarpone, heavy cream, and sugar until stiff peaks form and place the cream in a piping bag. Pipe the cream into the mold, cover the edges with a spatula and place a layer of cream in the bottom of the mold. Peel the clementines, dip the ladyfingers in the mandarin juice, place them in the mold, and add some of the clementines. Cover with cream and repeat the process to fill the mold. Freeze for 1 hour.

Roll the edges of the cake on the chocolate decoration, place the white chocolate flower and some pieces of clementines. Enjoy!