One of my favourite French desserts is a Charlotte, and I had a tin of pears which needed using and a recipe from a French neighbour for making a chocolate and pear one. It doesn't need cooking, just chilling.
Charlottes can also be made with bread.
large tin of pears in syrup
150g dark chocolate
4 egg yolks
Open can of pears and pour syrup into a small bowl and slice the pears. Dip the boudoir biscuits into the syrup and line a Charlotte mould with them, keeping some back for the top.
Using an electric hand beater, beat the cream and vanilla sugar together till it's thick.
Melt the chocolate over a low heat. Turn the heat off and add the egg yolks, beating together till the mixture cools. Add the cream and mix together.
Pour half this chocolate mixture into the mould over the biscuits and add half the sliced pears; cover with the rest of the chocolate mixture and finally top with a layer of the syrup-soaked boudoir biscuits.
Put in the fridge for 12 hours, then carefully unmould the Charlotte.
You can see that a Charlotte mould is curved, so made in an ordinary deep cake tin it won't look quite the same. You could use other fruit to make a Charlotte - strawberry, raspberry, blackcurrant, gooseberry etc The biscuits I used were quite thick, but any thinner boudoir biscuits work just as well.