For the topping:
2 individual charlottes
Put the natural yoghurt, cream cheese, and sugar in a bowl, and beat well until obtaining a soft and smooth cream. Reserve in the fridge until the moment of serving.
For the jam, put the raspberries and sugar in a pan and cook over low heat for 10 minutes until the raspberries start to collapse. Allow to cool and set aside.
For the final assembly, trim one end of all ladyfingers, and then use a small ring mold to make the crown.
First place 5 ladyfingers around the mold, cut-side-down, then add a spoonful of jam, and fill with yoghurt cream up to half, then another spoonful of jam, and some more yoghurt mixture, without filling it completely.
Remove the mold and put a ribbon around the ladyfingers, to keep the charlotte together. Add the raspberries, blueberries, and mint