This is a very English dessert, served in diplomatic salons with a glass of Madeira.

If you wish to make the no-cook version, proceed in the same way, simply altering the egg-milk mixture (see below).

1. butter a charlotte mold well; refrigerate for 10 minutes;
2. place half a candied cherry in the center of the mold; place 6 pieces of candied angelica or other candied fruit in a star pattern around the cherry; line the sides with some raisins;
3. line the sides and bottom with 9 biscuits, overlapping them to cover the mold completely;
4. in a small bowl, combine the remaining dried fruit with the raisins;
5. in another bowl, beat the eggs with the sugar; gradually whisk in the milk and cream;
6. sprinkle 1 tbsp. candied fruit on the biscuits placed in the mold; cover with 125 ml (1/2 cup) of the egg-milk mixture;
7. crumble 4 biscuits coarsely; place on the custard; add one-third of the fruit-raisin mixture; sprinkle with 1 tbsp. Madeira;
8. continue the layering until the ingredients are used up; finish with whole or halved ladyfinger biscuits;
9. cover with buttered parchment paper;
10. take a large clean cloth; wet it and wring it out; sprinkle evenly with flour; lay it out on your work surface, floured side up; place the mold in the center; fold the cloth over the top and tie up well;
11. place in a large pot, adding boiling water to reach 3/4 of the way up;
12. place over the heat and bring to a boil; reduce the heat and simmer for 75 minutes without boiling; add more water if necessary;
13. remove from the heat; let rest 2-3 minutes; place an inverted plate on top of the mold; turn over quickly to unmold; serve warm.

Quick no-cook version

1. adapt the custard by replacing the milk and cream with 250-300 ml (1 - 1 1/4 cups) heavy cream, stiffly whipped, into which you fold 1 egg yolk, the sugar and 1 tbsp. Madeira.