Caribbean Charlotte

Caribbean Charlotte
  • 10 servings
  • 0:30 Preparation
  • 0:00 Cooking
  • 3:30 Total Time


Add all
  • rum syrup:

  • 7 oz
    (200 g)

    brown cane sugar

  • 3/4 cup
    (190 mL)


  • 1/3 cup
    (80 mL)

    brown rum

  • 30

    ladyfinger cookies

  • 1

    sponge cake (8 in. (20 cm) diameter)

  • mango mousse:

  • 17 oz
    (500 g)

    very ripe mangos

  • 7 oz
    (200 g)

    brown cane sugar

  • 2

    packets gelatine

  • 2 cups
    (500 mL)

    35% cream

  • fruit garnish to taste

  • fruit jelly to taste


Rum Syrup:

In a saucepan, bring the water and sugar to a boil; allow to cool, then add the rum.

Set aside.

Set the ladyfingers upright along the ring of an 8-in. (20-cm) diameter springform pan. Slightly trim the spongecake, place it on the base of the springform pan and brush with the rum syrup.

Mango Mousse:

In a bowl, whip the cream and set aside.

In another bowl, soak the gelatine in the cold water. Set aside.

In a mixer, reduce the mangos to a purée. Set aside.

In a saucepan, heat 1 cup (250 mL) of the mango purée with the sugar. Add the gelatine, mixing with a hand mixer to dissolve the mixture well. Remove from the heat and continue adding the remaining mango purée and blend with the mixer.

Gently fold the whipped cream into the warm mango mixture; pour into the springform pan.

Refrigerate for about 3 hours. When the mousse is firm, garnish with fresh fruit such as strawberries, carambolas, raspberries, kiwis, mandarins, blackberries, lychees, or pineapple.

Melt the fruit jelly and cover the fruit to give a glossy finish.

Source: Académie Culinaire