Procedure:

1. Whisk the egg yolks with the Sugar and Vanillin Sugar until foamy
2. Melt the broken chocolate with 2 tablespoons of hot water in a hot water bath, stir into the egg yolk foam and then lightly stir in the stiff egg white snow
3. Rinse a suitable tin mould with water and drain
4. Mix the kirsch with 4 tablespoons of cold water, quickly dip the biscuits into this mixture so that they are not soaked all over and gradually arrange them around the perimeter of the mould
5. Fill the mould with half of the chocolate cream, cover with biscuits, fill again with chocolate cream and leave in the fridge overnight
6. Before serving, soak the Charlotte in boiling water for one second, turn out onto a plate and serve with the yolk cream.

Cream preparation:
1. Bring some of the milk and icing sugar to the boil, add the rest of the cold milk beaten with the egg yolks and whisk on a low heat until the cream thickens
2. Remove it from the stove, stir in the vanillin sugar and cool, stirring occasionally.

Note:

Kirsch is a spirit made from pure ripe cherries – the most famous Swiss, it is never cut and no kernels are added to the ferment. It is also produced and drunk in Germany and Alsace, served chilled and often included in mixed drinks.