Made a charlotte for tomorrow (dark chocolate mousse, blackberry mousse) that will remain top side up lined with ladyfingers. Theres about 1.5" left of space at the top and Id like to fill it will whipped cream. Can you unmold stabilized whipped cream? Cooks illustrated recommends 1.5 tsp gelatin per 1.5 c cream for stabilized whipped cream- but will that be enough to maintain a decent shape when unmolded? It will be supported with ladyfingers... Should I add some cream cheese or something similar in addition to gelatin? Thoughts?