Fruit Charlotte

Soak the gelatin sheets in cold water to soften them

Meanwhile, place the sugar in a pot with a ladle of water and the vanilla bean, and let the syrup simmer very gently for 15 minutes

Remove from heat and add a glass of mandarinetto

Peel the apples, peaches, and bananas (removing the core from the first two) and cut them into cubes; cut the pineapple into small triangles; wash and pit the cherries, then halve them; wash the plums and apricots, remove the pits, and cut them into small pieces

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

Stir with a wooden spoon to ensure all the fruit pieces are coated, then refrigerate for 2 hours

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

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

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

Pour the fruit inside and cover it all with more slices of sponge cake; refrigerate for another 3 hours. Before serving, briefly dip the mold in boiling water to help the dessert slide out more easily

If you wish, you can cover the charlotte with additional whipped cream