A festive and elegant dessert made with layers of ladyfingers, white chocolate mousse, and cranberries—perfect for holiday celebrations.

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Line a springform pan with plastic wrap. Dip ladyfingers briefly in juice and line the sides and base of the pan.
In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
Melt white chocolate in a double boiler or microwave. Cool slightly.
Whip the cream with powdered sugar and vanilla until soft peaks form.
Warm the gelatin until dissolved, then mix with the melted chocolate.
Fold the chocolate mixture into the whipped cream gently until combined.
Pour half the mousse into the pan, add a layer of cranberries, then pour the remaining mousse on top.
Refrigerate for at least 4 hours or overnight to set.
Unmold the charlotte, garnish with white chocolate shavings and sugared cranberries.
Serve chilled and enjoy your festive dessert!