|Sponge cake/Commercial sponge cake||2 Cup (32 tbs), diced|
|Kirsch syrup||5 Tablespoon|
|Raspberry jam||1⁄4 Cup (4 tbs)|
|Light cream||2 Cup (32 tbs)|
|Chantilly cream||1⁄2 Cup (8 tbs)|
Into bottom of 6 dessert cups, arrange a few pieces of cake moistened with kirsch syrup.
Pour 2 tsp (10 mL) raspberry jam into each cup.
Using a spoon or pastry bag, fill three quarters with light cream.
Cut ladyfingers in half.
Place 3 ladyfingers against sides of each cup, rounded tip up.
Using a pastry bag with a medium size fluted nozzle, pipe a swirl of Chantilly cream onto each charlotte.
Decorate with a raspberry and a mint leaf.