Chocolate Berry Charlotte

18 lady fingers split. These are also called sponge fingers and boudoir biscuits.
Half a cup of medium dry sherry (or you may use orange juice)
1 lb (450 grams) cream cheese, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons of vanilla
3 eggs, separated
1 block of sweet cooking chocolate (200g), melted and cooled
2 cups heavy cream, whipped
1/2 cup semi sweet chocolate pieces, melted and cooled
Berries of your choice for decoration. I recommend strawberries.

Arrange the fingers on a baking sheet, round side up. Sprinkle with sherry, using a spoon. Arrange the fingers inside the rim of a 9 inch springform pan. Put remaining fingers on the bottom of the pan.

TIP: I have made this in a glass bowl, such as a trifle bowl.

Combine cream cheese, granulated sugar, salt and vanilla. Beat until smooth. Add egg yolks and beat until smooth. Blend in melted sweet chocolate.

Beat egg whites until stiff and fold in with whipped cream to your mixture. Pour into the pan and chill until firm. Remove the rim of the pan.

OPTIONAL: With the back of a spoon make a slight indentation on top/ Add 3 to 4 tablespoons of warm water to the semi sweet chocolate and stir until smooth. Pour melted chocolate on top of the cake. Or just decorate with strawberries and other berries of your choice.