First prepare the frangipane cream:boil the milk with the vanilla. Leave to infuse for 10 minutes. In a bowl, mix sugar, flour, powdered almonds. Dilute with the eggs (whole egg + yolk) and gradually add the hot vanilla milk. Bring to a boil, stirring constantly. Let give 2 or 3 broths, remove from heat and let cool.
Line the bottom and edges of a charlotte mold with biscuits lightly soaked in a mixture of water and alcohol.
Place a first layer of cream in the centre, then the raspberries, then a few broken biscuits. Fill the mold like this. Finish with cookies.
Pack well, chill.
Serve unmolded, surrounded by fresh raspberries.
Hubert's opinion:This charlotte is lighter than the classic gelatin-bound one.
Choose quality finger biscuits and soak them well. Alternatively, use rosé Reims biscuits
Photo source:Top 100 desserts.
