In a bowl, beat the egg yolks with the sugar and then add the mascarpone to the mixture.
In another bowl beat the egg whites until stiff with a pinch of salt, then incorporate gradually to the previously prepared mixture, stirring from the bottom upwards to prevent the egg white from getting flat. Finally add the chocolate.
Line a mold for Charlotte with the transparent film and cover the edges with the bar cakes Freddi Ballerina Coffee. Pour the mixture into the mascarpone and close everything with the film. Keep in the freezer as if it were an ice cream cake for a couple of hours.
After laying time, decorate with red fruits. Their acidulous tip will marry perfectly with the sweetness of the rest.