I made a weird French dessert to feel clever

I think the name of this dessert doesn't do the actual look very much justice, however I'm a big believer in- 'emphasising the accent of the food's origin makes you sound like you know what you're talking about'; so when you say the 'Charlotte Royale' in 'Raspberry and Almond Charlotte Royale' really stress the French accent in the 'r's and 'l's.
Given that this was some pretty technical and fiddly French patisserie I was very pleased with how it turned out, which is probably karma from my macarons disaster, so I recommend messing a recipe up horribly before you make this.
The bulk of this recipe comes from Baking Goddess Mary Berry, I just added the almond twist.
1)Slice up 3 small swiss rolls, I audaciously bought mine to save time, but if you made them you could incorporate more almond flavour by adding ground almonds to the batter.
2)Place the 1.5cm slices in a bowl lined well with cling film. Keep some for the top and you need to be prepared to plug any holes between the slices with more cake to stop custard seeping through.
3)To prepare the bavarois, blend 160g of raspberries and pass them through a seive to remove the seeds. Mix 2 tbsp of amaretto into this juice (I don't know if I should be using this given my underage, but I promise I didn't drink any) and set aside. In the meantime soak 9 leaves of gelatin until soft in cold water.
4)Heat 600ml of full milk until just under boiling and stir it very quickly but pour gradually into 8 egg yolks and 100g caster sugar whisked until pale and dissolved. I find the easiest way to separate eggs is to crack them into your hand over your sink and let the egg whites gently fall through your fingers.
5)Drain the gelatin  and dry well and add to the custard and then return it to the pan and heat gently until it coats the back of a spoon. If a few lumps form that's fine, but if it splits entirely, you've heated it too much and will have to start again.
6)Seive the custard and leave it to cool a little before adding the raspberry puree. Leave to cool for at least 30 minutes.
5)Mix in 450ml of  double cream whipped to soft peaks

and another 160g of slightly mushed raspberries.
6)Pour this mixture into the swiss roll bowl and leave the whole thing covered with more cake slices and cling film to set overnight.
7)Turn it out onto a plate very carefully, just ease the cling film slightly to release the suction and then put it on the plate. Peel off the cling film.
8)For a nice finish, melt 75g of sugar in 100ml water, 1 tsp of good almond extract and 25ml amaretto to the boil and add 1 leaf of soaked gelatin and dissolve that in. Leave to cool  and thicken slightly before spooning over the Charlotte and finishing it with flaked almonds. Leave to set for another 20 minutes and serve!
For a simpler take on this, do the whole Swiss roll thing and fill the pudding with softened raspberry ripple ice cream and freeze the thing. To make a similar glaze, just warm amaretto and golden syrup and brush over.