Quick Charlotte with Chocolate and Jam | Dani's Cookings
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Quick Charlotte with Chocolate and Jam

Prep Time30 mins
Fridge Time4 hrs


  • 200 g ladyfingers, savoyardi biscuits
  • 350 g greek yogurt
  • 175 g cream cheese
  • 1 tbs powdered sugar
  • 2 teaspoons vanilla extract
  • 120 g dark chocolate, melted
  • 2/3 cup hot cocoa
  • 1 teaspoon rum extract, optional


  • 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.


To make the hot cocoa you need hot milk and instant cocoa. If you don’t have instant cocoa, you can use normal cocoa powder and sugar to taste. Mix the three ingredients in a small saucepan and bring to boil. When the mixture just starts simmering, remove from heat.
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