Start by preparing the frangipane cream: Bring the milk and vanilla to a boil, then let it infuse for 10 minutes. In a bowl, whisk together the sugar, flour, and ground almonds. Beat in the whole egg and yolk, then gradually incorporate the hot vanilla milk. Return to the heat, stirring constantly until it boils and thickens with 2-3 bubbles. Remove from heat and cool completely.
Line the bottom and sides of a charlotte mold with biscuits lightly soaked in the water-raspberry brandy mixture.
Add a layer of frangipane cream in the center, followed by raspberries and a few broken biscuits. Repeat layers to fill the mold, finishing with soaked biscuits on top. Press down gently and refrigerate until set.
Unmold to serve, surrounded by fresh raspberries.
Chef Hubert's Tip: This charlotte is lighter than the traditional gelatin version. Opt for high-quality finger biscuits, soaked thoroughly—or try rosé Reims biscuits for an authentic twist.
Photo source: Top 100 Desserts.
