Instructions: Sprinkle gelatin over 1/2 cup cold water; let stand 1 minute.

Beat egg yolks and sugar in a heavy saucepan at medium speed with a handheld mixer 3 to 4 minutes or until thick and pale.

Heat milk over low heat; add egg mixture in a slow, steamy stream, whisking constantly. Cook over low heat, whisking constantly, 5 to 7 minutes or until mixture coats a spoon. Remove from heat; add gelatin mixture, stirring until gelatin dissolves. Stir in liqueur and vanilla, and pour into a metal bowl. Place bowl in a larger bowl of ice, and let stand, stirring often, 8 to 10 minutes or until slightly thickened.

Beat whipping cream at high speed with an electric mixer until soft peaks form. Gradually fold into custard.

Line a plastic wrap-lined 9-inch springform pan with Ladyfingers, placing rounded sides against bottom and sides of pan. Pour in custard mixture; chill 8 hours.

Remove sides from pan. Grasping edges of plastic wrap, transfer charlotte to a serving plate. Trim one side of plastic wrap. Lift charlotte with a spatula, and remove plastic wrap. Cover top with raspberries; sprinkle with powdered sugar.

This recipe yields 12 servings.

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