Recipe for Pink Charlotte with Almonds and Raspberries

Prepare a classic custard (beat the egg yolks with the sugar in a bowl until you obtain a frothy mixture, boil the milk and split vanilla in a saucepan, pour the milk over the egg-sugar mixture while stirring, return everything to the saucepan and thicken (on low heat). The custard is ready when it coats the back of a spoon, let it cool and set aside.

Whip the butter into a cream without melting it in a bowl. Add the sugar, incorporating it with a whisk. Add the almond powder to the butter-sugar mixture. Add 3 to 4 tablespoons of custard to bind everything together; the consistency should be thick and smooth.

In a charlotte mold (I prefer cake molds for a nice cut), cover the bottom and the sides with biscuits soaked in a kirsch-water mixture. Spread half of the almond mixture. Place soaked biscuits to create an insert for the cut.

Spread the remaining almond mixture, cover with soaked biscuits. Place a plate on the mold with a weight on top (I often choose a can) and refrigerate for 12 hours along with the remaining custard.

Finally, unmold immediately and top with raspberries. I serve with custard upon request.