Fresh Fruit Charlotte

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Preparation

Rum syrup:

In a pan, bring water and sugar to a boil.

Cool and stir in rum. Set aside.

Mango Mousse:

In a bowl, whip cream and set aside in the refrigerator.

In a bowl, soften gelatine in cold water. Set aside.

Purée mangoes in the blender.

In a saucepan, heat 1 cup (250 mL) mango purée with sugar.

Mix in gelatine with a hand mixer until dissolved.

Remove from heat, and mix in remaining purée.

Gently fold whipped cream into lukewarm mango purée.

Assembly:

Stand ladyfingers around the inside rim of an 8-in (20-cm) springform pan.

Trim the sponge cake to fit inside the ladyfingers, and then cut horizontally into 2 layers.

Place 1 layer in the bottom of the pan, brush with half the rum syrup, and spread with half the mousse.

Lay 2nd layer over top, brush with rum syrup and spread with mousse.

Refrigerate charlotte for 3 hours.

Once mousse is firm, top with fresh fruit and decorate with sea salt caramels.