Begin by placing the candied fruits in a bowl, pouring over the Cointreau, and setting aside to macerate.
Split the Tahitian vanilla pods lengthwise and scrape the seeds into a saucepan with the milk. Bring to a boil, then remove from heat, cover, and infuse for 10 minutes.
In a bowl, whisk the egg yolks and sugar until pale, thick, and doubled in volume. Gradually pour the warm infused milk over the yolk mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring with a wooden spoon, for about 10 minutes until the custard coats the back of the spoon.
Meanwhile, soak the gelatin sheets in cold water until softened. Drain and stir into the hot custard. Strain through a fine sieve and allow to cool to room temperature.
Whip the very cold cream with the vanilla sugar to stiff peaks. Gently fold three-quarters of the whipped cream into the cooled custard. Reserve the remaining whipped cream for decoration.
Drain the macerated candied fruits, reserving 50 g for garnish. Fold the rest into the custard mixture.
Line the bottom and sides of a charlotte mold with ladyfinger biscuits. Pour in the custard mixture and refrigerate for at least 4 hours until set.
Unmold onto a serving platter. Pipe the reserved whipped cream using a fluted nozzle for elegant rosettes. Arrange the reserved candied fruits in the center. Keep chilled until serving.
