|Cocoa sponge cake||1|
|Strawberry jam||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Strawberry yogurt||2 Cup (32 tbs) (At Room Temperature)|
|Dried figs||1⁄2 Cup (8 tbs), chopped|
|Chantilly cream||2 Cup (32 tbs)|
|Chocolate covered wafers||24|
|Fresh figs||1⁄2 Cup (8 tbs), sliced|
Slice spongecake into 2 equal layers.
Place first layer into a mold.
Brush with jam.
In a bowl, dissolve gelatin in a little water.
Fold into yogurt, stirring vigorously.
Pour over spongecake in mold.
Cover with second spongecake layer.
Refrigerate 1 hour.
Remove from refrigerator.
With a spatula, coat charlotte with Chantilly cream.
Press wafers around charlotte.
Using a pastry bag, pipe Chantilly cream onto charlotte.
Decorate with fresh figs