Mirabelle Plum Charlotte
Rinse and pat dry the plums. Blanch in boiling water, peel, halve and pit. Set 6-8 halves aside for garnish and cut the remaining into small cubes. Bloom the gelatin in cold water. Split the vanilla bean pod in half lengthwise. Bring the vanilla bean pod and the milk to a boil. Meanwhile, whip the egg yolks and powdered sugar for 5 minutes. Gradually whisk the hot milk into the egg yolk mixture. Transfer to a hot water bath and stir until thick and creamy. Add the gelatin, stir until melted then let cool.
Whip 100 ml (approximately 1/2 cup) cream until stiff then fold in the cubed plums and liqueur. Line a springform pan with plastic wrap, line the sides with ladyfingers, fill the center with plum filling and top with remaining ladyfingers. Chill the Charlotte for approximately 6 hours.
Preheat the broiler.
Whip the remaining cream until stiff. Arrange the almonds and reserved plums on a baking sheet lined with parchment paper and sprinkle with powdered sugar. Broil until toasted then let cool.
Carefully remove the edge of the springform pan. Spread whipped cream over top and garnish with toasted plums and almonds.