Ile flottante (Layered Savoy Biscuit with Chantilly)

Ingredients

• Stale Biscuit de Savoie
• Kirsch
• Maraschino
• Apricot jam
• Currants
• Chopped almonds
• Crème Chantilly
• Slivered pistachios
• Crème anglaise

Instructions

1. Cut a stale Biscuit de Savoie into thin slices.
2. Soak the slices with kirsch and maraschino, mask them with apricot jam and strew this with currants and chopped almonds.
3. Stack the slices back one on another so as to re-form the biscuit.
4. Mask the biscuit with a layer of sweetened, vanilla-flavoured crème Chantilly.
5. Strew the surface with slivered pistachios and currants.
6. Arrange on a compotier and surround with vanilla crème anglaise, or with raspberry syrup.