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COMBINE frozen raspberries, sugar and water in a small saucepan. Simmer on low heat until the sugar has dissolved, use an immersion blender to create a smooth mix.
SOAK the gelatin leaves in cold water for a few minutes, until soft. DISSOLVE the soaked gelatin in the raspberry mixture and set aside. Line the bottom of the springform with parchment paper.
WHIP the cream for a few minutes, until it just starts to thicken. COMBINE whipped cream, plain yogurt and raspberry mixture. POUR the mixture into the spring form.
COVER the top of the mixture completely with lady fingers, this will become the pie bottom. Refrigerate the easter raspberry charlotte russe until it has completely set. That will take at least 1,5 to 2 hours.
When the pie has set enough, you have to remove the springform. Carefully turn the pie, the ladyfingers are now on the bottom. COVER the sides with the rest of the ladyfingers.
We didn't want the ladyfingers on the sides of the springform before pouring in the raspberry mixture, because we want to prevent them from becoming mushy. That's why we press the ladyfingers on the sides afterwards.
Use a pretty ribbon to tie the ladyfingers onto the pie. DIVIDE the leftover raspberries and Easter chocolates for the finishing touch.