Instagram: Fabienne Viner-Luzzato

• Cut a small circle of baking parchment to place in the bottom of your serving dish. 
• Warm the milk in a pan with the halved vanilla pod.
• Break the chocolate into small pieces and melt in a small bowl over simmering water (bain-marie), or in the microwave in short bursts of 30 seconds, stirring gently between each burst to stop it becoming too hot as it may burn or seize.
• Whip the double cream until it just holds it shape and not too firm.
• Whisk the egg whites until firm. 
• Carefully mix the chocolate with the cream and fold in the egg whites to keep the fluffy and light texture.
• Set aside 25g of each fruit, keeping the 75g strawberries for the coulis to decorate.
• To create the charlotte; spoon some chocolate mousse in the bottom of the dish, then dip enough sponge fingers in the milk to line all around the inside the dish, the sugary side should face the dish to be visible when you take charlotte from the mould/dish. 
• Then fill the dish upwards with layers of fruit, biscuit and mousse, finishing with mousse at the top. Use all the ingredients. Refrigerate overnight 
• To unmould, run hot water into your sink until about 4cm deep. Taking care not to let the water go over the top, place the bowl in the sink for a couple of minutes to melt the sides a little. 
• Put a serving plate on top of the mould/bowl and turn the dish over. The cake should come and stay beautifully straight. If not, simply stick them back on. Remove the baking paper if it has come out of the bowl.
• Liquidise the 75g strawberries with the jam and pour a little over the top of the charlotte then decorate with the remaining berries and white chocolate curls if required. (You can make them 
• with a peeler.) 
• Keeps (refrigerated) for two days.

Make this the day before so it has time to firm up