Preheat oven to 350°F (175°C). Grease and flour your cake pan, prepare sponge cake batter, pour into pan, and bake for 25–30 minutes or until toothpick comes out clean. Cool completely on a rack.

Whip 2 cups of cream in a bowl until medium peaks form. In a separate bowl, combine vanilla extract, sugar, and gelatin. Fold this mixture into whipped cream.

Slice the cooled sponge cake into layers. In a mold or springform pan, layer sponge cake, mousse, and seasonal fruits alternately until all components are used, finishing with mousse.

Cover with plastic wrap and refrigerate for at least 4 hours. You'll know it's ready when the mousse feels firm.

Unmold the White Christmas Charlotte onto a serving platter, garnish with fruits and edible flowers, slice, and serve chilled.