This is a classic French dessert.

No. of Servings: 2½ pkt Unflavored gelatin
2tsp Castor Sugar
100gms Whipped Cream
½ cup Milk
½ tsp Vanilla essence
7-8 Sponge Fingers
Cherries
Pineapple Slices

1. Soak the gelatin in cold water. Pour in the milk. Keep stirring it every now and again to keep gelatin from separating and settling to bottom.
2. Take cream and add the sugar and beat it until fairly stiff.
3. Add gelatin and vanilla essence into whipped cream and set it aside.
4. Line the bottom of the dish with sponge fingers & avoid leaving any open spaces between them. Pour in the mixture over the fingers, spoon filling into cake-lined mold, making sure there are no gaps between filling and cake.
5. Chill for 4-6 hours.
6. Just before serving, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert on a serving plate.
7. Decorate with cherries and chopped pineapple.