2544—Marie-Louise Timbale

Take a stale No. 2376, Pâte à Génoise Fine cooked in a deep Charlotte mould; press the blade of a knife into it and cut it all round, leaving a base.

Remove the inside crumb in one piece which should resemble a large cork in shape. Cut this crumb into slices half-inch thick; coat each slice with No. 2383, Meringue à l’Italienne, and, upon the latter, distribute a salpicon of peaches, cherries and pine-apple.

Coat the outside of the timbale with the same meringue, and decorate it; put the slices back inside, and set them one upon the other. Owing to the inserted garnish these slices naturally project above the sides of the timbale; surround them therefore with a border of poached peaches, separated by a bit of meringue.

Put the timbale in a mild oven to colour the meringue, and serve a Kirsch-flavoured peach sauce at the same time.