Method

1. Depending on the size of your cake tin, cut the end off as many biscuits as required to cover the base of the tin when the ends are tapered to a point. To make the points, cut diagonal slices from each side of one end, so that it comes to a point.
2. In a springform cake tin, arrange the trimmed ladyfingers at the bottom so that their points touch and their diagonal edges are side by side. The pattern on the bottom of the tin should resemble a doily with bevelled edges.
3. Now cut the some of the remaining ladyfingers in half and place them around the edge of the tin, cut side down so the curved side stands up above the rim of the tin. Try not to leave any gaps between the biscuit halves.
4. Make the crème anglaise according to the recipe, but add the marsala in with the eggs and sugar. Then after adding the warm cream and it's thoroughly mixed in, add the gelatine while the motor is running to completely incorporate it.
5. Pour the mixture into a saucepan and cook over a low heat, stirring all the time, until the mixture thickens. Don’t let it boil. If it boils you could reduce the effectiveness of the gelatine and your anglaise won't set.
6. When the mixture has an even consistency throughout, strain it through a tammy cloth or fine sieve into a mixing bowl.
7. Place the bowl containing the custard mixture inside a larger bowl. Put ice cubes and cold water into the larger bowl until it comes halfway up the sides of the custard bowl. Stir the custard with a metal spoon until it begins to thicken noticeably.
8. In another bowl, whip the sour cream and double cream together until the mixture begins to stiffen.
9. Fold the whipped creams mixture into the crème anglaise, breaking up any lumps with a whisk or fork.
10. Pour the mixture into the ladyfinger lined tin then chill for 5 - 6 hours before serving.
11. Serve topped with fresh berries and/or berry coulis.
     

You can also spoon the coulis over slices of the Charlotte Russe when served.