Difficulty:[usr 3]
Put the candied fruit in a bowl, add the Cointreau and set aside.
Split the vanilla pods lengthwise, scrape the seeds over a saucepan containing the milk, heat this milk until boiling. Turn off the heat and let steep for 10 minutes covered.
Whisk the yolks and sugar until the mixture whitens and swells in volume, then pour the milk in a thin stream over it, stirring gently. Return the mixture to the saucepan and cook, stirring with a wooden spoon, for around 10 minutes, until the cream coats the spoon.
Soak the gelatine sheets in cold water to soften them, drain them and put them in the saucepan containing the hot cream, stir well then strain the whole through a sieve and let cool.
Whip the whipped cream stiff and add the vanilla sugar at the end. Gently fold 3/4 of it into the cooled mixture and reserve the rest for decoration.
Drain the candied fruit, reserve 50 g and add the others to the preparation.
Line the bottom and edges of a charlotte mold with the lady fingers biscuits, pour the mixture in, leave to set in the cold for at least 4 hours.
Unmold the charlotte on a dish. Put the rest of the whipped cream in a piping bag fitted with a fluted tip, decorate the charlotte then arrange the reserved candied fruit in the center and keep the charlotte cool until ready to serve.
