Fruit and Custard Charlotte 

Ingredients

• 500 ml of heavy whipping cream
• 500 ml of whole milk
• 200 g of sugar 
• 400 g of lady fingers 
• 20 g of gelatin 
• 2 teaspoons of vanilla extract
• 5 egg yolks 
• 2 tablespoons of flour
• 3/4 cups of blueberries 
• 2 kiwis 
• 1/2 cup of canned peaches, with the juice
• 1/4 cup of lemon juice

Soak the gelatin powder according to the packet’s instructions. 

Place the egg yolks into a small pan. Add the sugar, flour, lemon juice and vanilla essence. Whisk well until smooth. Slowly start adding the milk while whisking all the time. Turn on the heat and heat the mixture while whisking continuously until it comes to a boil, it will take about 10 minutes. Set the custard aside until it's warm but not boiling anymore.

Add the bloomed gelatine to the warm custard and whisk well to incorporate. Set aside and let it come to room temperature. 

In the bowl of an electric mixer, whisk the heavy cream until stiff. When the custard has reached room temperature, fold the whipped cream gradually and carefully into the custard.

Drain the canned peaches and save the syrup.

Dip each ladyfinger in the syrup, very shortly, they should barely get wet and not get soaked.

Arrange the ladyfingers, standing and with the sugared side facing the outside of the form, inside the ring of a 9 inch spring form. After lining the spring form with the biscuits, arrange some of them on the bottom of the spring form as well. Break 1 or 2 ladyfingers and fit the pieces in the gaps, the whole base of the pan should be covered with ladyfingers.

Pour the filling into the prepared pan and add the fruits, in layers. Arrange the remaining fruit on top and place the cake in the fridge and let it get set overnight.