Malakoff Cream

Have eighteen to twenty ounces of Genoese cake (No. 3239) or biscuit (No. 3231) cut into not too thick slices. Cut up some candied fruits, such as apricots, greengages and pineapple, in small dice, adding whole candied cherries. With seven or eight egg-yolks, a pint of milk and ten ounces of sugar prepare an English cream (No. 42); when thick and nearly cold mix with it four spoonfuls of dissolved gelatine, strain and stir on ice to reduce it to the correct consistency (it must be very light); then mix with it five or six spoonfuls of whipped cream. Incrust a souffle pan (Fig. 182) on ice. Soak the sliced biscuit half with rum and the other half with kirsch or Curacoa; spread them in layers in the pan and pour the cream over; bestrew with the candied fruits, and repeat until the pan is entirely full and forms a dome on top; keep it on ice for half an hour. Cover the dome with a thin coat of apricot marmalade (No. 3675), then cover with sweetened and flavored whipped cream; decorate with the same cream, and place the pan on a napkin to serve at once.