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Tipsy Cake, Imperial

Proceed as for tipsy cake, using pistachios in place of almonds. The fruit for the top decoration should be pink and yellow, glace or crystallised, and a pink pear should be placed at the top, or an orange and an apricot may be used. Some French plums should be cut up and mixed amongst the fruit, and about a pound of plums must be made into a compote and put in the dish in place of custard, a little pink custard only being used. In place of the latter any nice pink sauce may be used, or tinted whipped cream. Some of the pistachios are to be placed here and there on the custard. A wine of good quality should be used for soaking, with a gill of brandy to each half bottle.