Chocolate and Vanilla Charlotte**

To assemble

• Butter for the pan
• About 20 ladyfingers
• 1 quantity (12¼

1. To assemble the charlotte, lightly grease the sides of the pan with butter. Line the sides with the ladyfingers, making sure they are placed tightly together. Trim the tops flush with the top of the pan.
2. Add the chocolate mousse to fill the pan halfway. Chill for 30 minutes.
3. To prepare the vanilla Bavarian cream, soak the gelatin