Razzmatazz Charlotte Cake

1 1/2 (3 ounce) packages soft ladyfingers
1 tablespoon apple jelly, melted
1 tablespoon coarse sugar
1/4 cup seedless raspberry jam
2 (.25 ounce) packages unflavored gelatine
1 1/2 cups milk
1/2 cup granulated sugar
6 egg yolks
2 (4 ounce) bars bittersweet chocolate, melted
1/2 cup raspberry liqueur
1 (8 ounce) container frozen whipped topping, thawed

Brush one side of 18 ladyfingers with jelly, then sprinkle with coarse sugar. Arrange around edge of 8-inch pan. Line bottom with ladyfingers. Brush with jam.

Sprinkle gelatine over 1/4 cup cold water; set aside.

In saucepan, boil milk and sugar.

Whisk 1 cup hot milk into egg yolks. Add egg yolk mixture and gelatine to milk. Reduce heat, and cook for 5 minutes. Remove from heat. Add chocolate and liqueur. Place in bowl of ice water, then stir until thick. Fold in whipped topping. Carefully pour into pan. Chill for 6 hours.

Top with a ring of raspberries and a few mint leaves.

Makes 16 servings.