Fruit Charlotte

Soak the gelatin sheets in cold water

Meanwhile, put the sugar with a ladle of water and the vanilla bean on the fire and let the syrup simmer for 15 minutes

Then remove from heat and add a glass of mandarinetto

At this point, peel the apples, peaches, and bananas (removing the core from the first two) and cut them into cubes; cut the pineapple into triangles; wash and pit the cherries then cut them in half; wash the plums and apricots, remove the pits and cut them into small pieces

Put all the fruit in a bowl and pour the prepared syrup over it

Stir with a wooden spoon so that all the pieces of fruit soak, then place in the refrigerator for 2 hours

Blanch the almonds, peel them and coarsely chop; whip the cream

After the set time, remove the fruit from the refrigerator, taking out the vanilla bean; incorporate the cream and almonds and mix the ingredients well, adding at last the gelatin dissolved in a bain-marie and well squeezed

Moisten a charlotte mold and line it with slices of sponge cake lightly sprinkled with mandarinetto

Pour the fruit inside and cover everything with more slices of sponge cake: place in the refrigerator for another 3 hours. Before serving, briefly immerse the mold in boiling water to slide the dessert out more easily

If desired, you can cover the charlotte with more whipped cream