When I was in Montreal, Rachel tutored me in how to make a charlotte, and I was supposed to make this a month or so ago to prove I'd been paying attention. Finally, I got it done, and we ate it after fondue last night.
Rachel's recipe is from her friend's mother and is vrai French. There is no gelatin used, like in most of the recipes in our Madame Charlotte cookbook, and yet it sets up beautifully simply from chilling for a few hours.
The ladyfingers were soaked in a mixture of rum & water, and then the filling is a chocolate mousse made w/over 200 g. of bittersweet chocolate and four separated eggs -- whites whipped. It was very delicious and intensely chocolatey!
I think my teacher will be quite proud.