Bavarian Cream: This is similar to making a custard. Whisk the egg yolks and sugar together until the mixture becomes pale. Gradually add the hot milk flavored with vanilla. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—do not let it boil. Add the gelatin while stirring. When the cream is lukewarm, add the liqueur of your choice. Chill in the refrigerator.

Meanwhile, whip the heavy cream into stiff peaks (use very cold cream and a chilled whisk or stand mixer). When the whipped cream holds its shape, gently fold it into the cooled custard. Add chopped strawberries and fold in gently.

Assembly & Finishing:

Dissolve the sugar in the water and bring to a boil for 1 minute. Remove from heat and stir in the kirsch or your preferred liqueur. Set aside. Lightly oil a charlotte mold, then quickly dip each cookie in the syrup and line the mold. Alternate layers of cookies and Bavarian cream, finishing with a layer of cookies. Place a plate on top of the mold and refrigerate for at least 3 hours (overnight is best).

Unmold and decorate the top with reserved strawberries.

Note: You can use other fruits such as peaches or pears.