In a bowl, add the gelatine sheets to cold water and leave to soften for about 5 minutes.
In a large bowl, add the egg yolks, sugar, flour and orange extract and mix well to get a smooth paste.
Pour over the milk, and whisk well to combine.
Add everything to a pan, and set it over a low to medium heat, whisking continuously until it starts to thicken.
Remove from the heat, and leave it to cool for 10 minutes, then add the gelatine and whisk well to dissolve the gelatine. Leave to cool for another 10-15 minutes.
In a different bowl, beat the whipped cream until it holds stiff peaks, then gently fold it into the custard cream.
Arrange the ladyfingers around a detachable baking tin set over a large plate and also cover the bottom of the plate. Use one third of the cream, then add one layer of fruit, then another layer of cream, until it finishes.
Decorate the cake with any fruit of your choice.
Leave to cool in the fridge for at least 6 hours, ideally overnight.