Charlotte Russe, with Pineapple

The sponge cake lining can be prepared and fitted into the mold up to 1 day ahead, wrapped tightly and refrigerated. The pineapple puree can be cooked and strained up to 4 hours ahead, then chilled until ready to combine with whipped cream. Once assembled, the charlotte must chill for at least 4 hours or up to 24 hours before unmolding.

Store the assembled charlotte covered in the refrigerator for up to 2 days. Once unmolded, serve within 4 hours as the gelatin will begin to weep. This dessert does not freeze well due to the delicate cream and gelatin structure, which separates upon thawing.