Some oil for the mould
175g Boudoir finger biscuits
2-3 tablespoons of brandy
1 small cup of strong Jacobs coffee
300ml of cream
200g mascarpone cheese
2 tablespoons cocoa powder, additional for dusting
2 tablespoons powdered sugar, additional for dusting
300g of cherries, pitted and halved, additional 3 cherries for garnish
100g of good quality dark chocolate
Brush a deep bowl thinly with oil. Cover the bottom of the bowl with a baking paper circle. Set aside the 5 biscuits. Mix the brandy and coffee and soak the remaining biscuits in it for a short time. Line the bottom of the bowl with halved biscuits and the edge with whole biscuits (sweetened sides facing outwards).
Whip the cream until stiff and fold in the mascarpone. Put half of the cream mixture in a second bowl. Mix cocoa powder and powdered sugar in one portion, and cherries into the other portion of cream and mascarpone mix.
Layer the cream mixtures in the bowl. Place the spoonfuls of biscuits on the last cream layer, pressing down firmly. Place the bowl in the refrigerator for several hours or overnight to set.
Before serving, place a flat plate on the bowl, turn the bowl over and lift off the Charlotte. Dust your Charlotte with cocoa and powdered sugar and garnish with cherries. Finally drizzle over the chocolate, and you are ready to serve.