Prepare pan: Line the base of a 21 cm (8-inch) springform pan with parchment. Trim one end of each savoiardi so they stand flat. Stand the biscuits upright around the inside rim and cover the base with more biscuits, trimming to fit snugly.

Melt chocolate: In a microwave-safe bowl, combine 360 g white chocolate with 300 ml of the cream from the mousse portion. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Cool to lukewarm.

Make mousse base: Stir the egg yolks into the cooled white-chocolate mixture until smooth.

Bloom gelatin: Sprinkle halal-certified gelatin over 2 tbsp water; let sit 3 minutes. Microwave 10–20 seconds until fully dissolved, then whisk into the chocolate mixture (temper with a spoonful of the mixture first if needed).

Whip cream and whites: Beat the remaining 300 ml mousse cream to soft peaks. In a separate clean bowl, beat egg whites to soft peaks.

Fold: Gently fold whipped cream into the chocolate base in two additions, then fold in the whipped egg whites until the mousse is billowy and even.

Assemble: Pour half the mousse into the lined pan, easing it between the ladyfingers. Scatter about 1½ punnets (roughly 190 g) raspberries over the mousse, then cover with the remaining mousse and smooth the top. Chill at least 6 hours or overnight until fully set.

Make white-chocolate crackles: Mix 50 g melted white chocolate with 1 cup crispy rice cereal. Spread on parchment and refrigerate until set, then break into shards.

Unmold and decorate: Release the springform ring. Whip the 300 ml topping cream to soft peaks and spoon over the charlotte. Garnish with remaining raspberries, chopped pistachios, halal Turkish delight, halal mini marshmallows, and chocolate-crackle shards. Keep chilled until serving.