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Chopped Pistachio Nut

Trim the Savoy biscuits neatly, as if for Charlotte Russe. Brush the apricot marmalade over the Genoese pastry. Place one slice on to a dish with a lace paper, and stand the Savoy biscuits round it. Tie the pink ribbon around them to keep them in place. Cut the apricots, each into four pieces, and reserve one-third for decorating.

Mix the cream with the sugar and vanilla essence and put half of it into a forcing bag with a rose pipe. Stir the apricots into the remainder and pour it into the biscuits; cover with the second piece of Genoese and pipe the cream on top.

Place the pieces of apricot round the cream and sprinkle with pistachio nut.