Soak the gelatin in 1 cup cold water.
Separate the egg yolks from the whites and beat the yolks with half the sugar until whitened.
Boil the milk, let it cool a little and add it to the yolks while stirring nonstop.
Add in the swollen gelatin as well.
Put the mixture on the stove on low heat, continue stirring until the gelatin melts, make sure it doesn't come to a boil.
Strain the resulting mixture through a sieve, to get rid of any lumps and then add the vanilla.
Leave it to cool, until semi gelled, stirring from time to time.
Beat the egg whites in a bowl with the remaining sugar and to them add the semi cooled mixture, the confectionery cream and the raisins, which have been soaked in brandy ahead of time and drained; stir very carefully so that the whites don't flatten.
Crumble the biscotti in the bottoms of bowls and pour this mixture into them, then leave in the fridge for 5-6 hours.
Upon serving, invert them into plates and decorate with candied fruits.