Line the bottom of an 8-inch springform pan with parchment paper. Arrange the ladyfingers upright around the inside edge of the pan, trimming the bottoms if necessary so that they stand up. Cover the bottom with additional ladyfingers, breaking them to fit.
Blend the raspberries and sugar until smooth. Strain through a fine-mesh sieve over a bowl to remove the seeds.
Add the water to a small bowl, and sprinkle over the gelatin. Let stand for 5 minutes, then microwave for 10-15 seconds until just dissolved. Cool slightly, then stir into the raspberry puree.
Using a hand mixer or stand mixer, whip the cream, vanilla, and 2 tbsp of icing sugar until medium peaks form. Add the raspberry mixture, and gently fold until evenly combined.
Spoon half of the raspberry cream filling into the springform pan, and smooth into one even later. Chill in the fridge for 20 minutes.
Then scatter the raspberries over the top, keeping them slightly away from the edges. Gently spoon the remaining raspberry cream over the berries, filling any gaps, and smoothing the top.
Refrigerate for a minimum of 6 hours.
Unmould, and garnish with raspberries, mint, and a dusting of powdered sugar. Tie a decorative ribbon around the charlotte russe if desired.
