1. Prepare the Savoiardi Biscuit Base:

• Line a 20cm cake ring or springform pan with parchment paper.
• Arrange savoiardi biscuits upright along the sides of the pan to form a neat circle.
• Lay a layer of biscuits flat on the bottom to create a base. If necessary, trim the biscuits to fit snugly.

2. Make the White Chocolate Cream:

• Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a saucepan of simmering water. Stir until smooth, then set aside to cool slightly.
• Whip the Cream: Using an electric mixer, whip 600ml of thickened cream until soft peaks form. Refrigerate until ready to use.
• Prepare Gelatine: Dissolve the gelatine powder in 2 tablespoons of boiling water. Stir until fully dissolved.
• Combine Mixtures: In a large bowl, whisk together the egg yolks, cooled white chocolate, and dissolved gelatine. Gently fold in the whipped cream to create a light, airy filling.

3. Assemble the Charlotte:

• Spread a layer of white chocolate cream over the savoiardi biscuit base.
• Scatter a handful of fresh raspberries evenly over the cream.
• Repeat the layering process with more cream and raspberries, finishing with a smooth layer of cream on top.
• Refrigerate for at least 4 hours or overnight to allow the charlotte to set fully.

4. Add Decorations:

• Whip the remaining 300ml of cream and pipe decorative swirls around the edges of the charlotte.
• Top with chopped Turkish delight, mini marshmallows, pistachio kernels, and additional raspberries for a festive touch.

5. Serve:

• Carefully remove the cake ring or springform pan, ensuring the upright biscuits stay in place. Slice the charlotte and serve chilled.