100 grams flour
4 eggs, separated
90 grams sugar
1 cup whole milk
85 grams sugar
1 vanilla bean, split
2 tablespoons water
2 tsp. plain gelatin
2 tablespoons Framboise
4 cups fresh raspberries
3 tablespoons seedless raspberry jam, as needed
1 pint fresh raspberries
75 grams superfine sugar
Preheat oven to 350 degrees. Lined 2 baking sheets with parchment paper.
Sift the flour and set aside. In a bowl of a stand mixer fitted with whisk, beat until soft peaks form. Gradually add the sugar until stiff but not dry. In small bowl whisk together the egg yolks. Fold into meringue. Gradually add flour and fold gently until combined. Place batter in piping bag fitted with 1/2 inch plain tip . Pipe 2 1/2 inch fingers onto the parchment. Pipe close together as they will not spread when baked. Place in oven and bake for about 15 minutes or until the fingers spring back when touch. Allow to cool briefly on baking sheet. Using a spatula , carefully remove the fingers to a wire rack and allow to continue to cool completely.
In a saucepan, add the milk , 2 tablespoons sugar and vanilla bean. Place the milk on low heat and bring to a boil. Remove from heat and cover; allow to steep for 30 minutes. Remove the vanilla bean. Scrape any seeds from the vanilla bean and put back into milk mixture. Whisk the egg yolks in a bowl with the remaining sugar until pale yellow. Temper the egg yolks with some of the hot milk mixture. Add tempered eggs back into the saucepan with the remaining milk. Heat and bring back to a simmer; do not boil. Continue to cook for about 3 minutes or until the mixture begins to slightly thicken. Remove from heat. Dissolve the gelatin and 2 tablespoons cold water in a small bowl. Stir in dissolved gelatin into the hot mixture until completely dissolved. Pour mixture through a strainer into a bowl. Refrigerate the custard mixture and stir every so often until the mixture is the thickness of egg whites but not set. Meanwhile, line the outside edge of a 8-9 inch springform pan with the ladyfingers round side out. Fill in the bottom of the pan with the remaining lady fingers. Brush the lady fingers with the Framboise. Whip the heavy cream to soft peaks. Fold the thickened custard mixture into the whipped cream. Pour one-third of the cream mixture into the line pan. Top with about 1/2 cup fresh berries. Pour another third and top with another 1/2 cup berries. Pour remaining cream mixture on top. Place plastic wrap on top of cream mixture and refrigerate overnight or at least 6 hours.
Top the chilled charlotte with the remaining fresh berries. Heat the jam just until melted and lightly brush the berries.
Puree the berries with the sugar in a food processor. Press the mixture through a sieve. Cover and refrigerate until needed.
Remove outside ring from charlotte. Serve cold in slices with raspberry sauce.