I love the easy no bake desserts. The type of desserts that you make in less than an hour before the fridge does the rest. The type of desserts that are soooo delicious that will amaze your guests and they will ask you for the recipe … These are the kind of desserts like this Quick Charlotte with Chocolate and Jam!
I think that ladyfingers are really genius biscuits. If you never used them, you need to know that they are very crispy and not so yummy when dry. You will not enjoy them plain – they are meant to be soaked in liquid. But once soaked and covered with frosting, these biscuits turn into something incredibly good!
Ladyfingers (a.k.a. Savoyardi) are the base for Tiramisu – one of my top 3 favourite desserts. They are also most commonly used as a base for Charlotte – another famous no bake dessert that everyone loves.
But how did I come up with this Quick Charlotte with Chocolate and Jam? I had a box of greek yogurt in the fridge and also some ricotta. In my pantry I found a jar of very nice fig jam. I also happened to have ladyfingers… Therefore converting all these products into a new kind of Charlotte was the logical idea for me.
To make the frosting I added melted dark chocolate to the rest of the products. Chocolate thickens any mixture that is runny and semi liquid and, of course, adds a fantastic flavour. I am a chocolate girl (as you know) so in my opinion chocolate goes well everywhere.
The jam, on the other hand, brings a touch of sweetness and flavour. The reason I used fig jam was because that was the kind I had. But this Charlotte will be perfect also with raspberry, blueberry or strawberry jam… And even with peach or apricot.
In fact this is the second Charlotte I made this year, after the Easy Strawberry Charlotte. Both of them are very good and very importantly – so easy to make. They don’t require any specific pastry skills so even if you are a novice baker they won’t challenge you too much!
Quick Charlotte with Chocolate and Jam
- In a large bowl combine greek yogurt, powdered sugar, vanilla and cream cheese. Beat with an electric mixer until smooth and creamy. Using a rubber spatula carefully fold in the melted chocolate. Mix gently until absorbed in the frosting.
- Combine the hot cocoa and the rum extract. Mix gently and let cool until almost reaching room temperature.
- Line the bottom of a 18-20 cm (7-8 inch) spring form pan with a circle of baking paper.
- Trim some ladyfingers to become about as long as the pan height. Quickly dip the trimmed ladyfingers in the milk with cocoa and line them up side by side around the inside edge of the pan. Arrange a layer of soaked ladyfingers on the bottom of the pan. Use a sharp knife to cut them in order to fit.
- Spread generously some jam on top of the ladyfingers layer. If there are bigger chunks of fruit, chop them in advance into small pieces.
- Spread evenly half of the chocolate frosting over the jam.
- Arrange one more layer of ladyfingers and cover with jam and the rest of the frosting.
- Cover the charlotte with cling film. Let sit in the fridge for at least 4 hours before serving.
- Decorate with jam and chocolate sprinkles or fresh fruit.