In a suitable container on the stove, combine the fruits that have been washed and cut if necessary, the sugar and vermouth/rum. Bring the mixture to a boil and let it reduce.
For the Bavarian cream, put the milk, sugar and grated vanilla pod to boil. Beat the yolks lightly, strain the milk and pour it in lots to the yolks, while stirring nonstop. Return the container to the stove and stir until it thickens a little.
Cover the cream with plastic wrap and leave it to cool completely. Dissolve the gelatin in water and let it cool, then mix it with the cooled cream. Mix it with the cream as well.
Arrange the biscotti along the bottom and sides of a lightly buttered cake form with removable sides. You can use a large round bowl instead but be sure to cover it with foil, to make it easy to take the Charlotte Cake out later.
Pour 1/2 of the cream on top of the biscotti, distribute the lightly strained fruits on top, another layer of biscotti, the rest of the cream and biscotti again. Optionally, you can omit the 3rd layer and arrange fruits instead.
Put the Charlotte Cake with Bavarian Cream in the fridge for 4 hours. Then carefully remove the sides of the form or flip the bowl onto a platter, carefully removing the plastic wrap.