Biscuit à la Reine (Savoy Biscuit with Maraschino Bavarois)

Ingredients

• Biscuit de Savoie composition
• Apricot cooked to the thread
• Pâte sèche base
• Cold syrup
• Crème de noyau
• Royal icing
• Bavarois au marasquin

Instructions

1. Bake a Biscuit de Savoie composition in a manqué mould and let it cool.
2. Stick the biscuit onto a base of pâte sèche with a little apricot cooked to the thread.
3. Soak it with cold syrup flavoured with crème de noyau.
4. Decorate it with royal icing from a paper cornet, around and on the edges.
5. Mould a Bavarois au marasquin in a Richelieu mould of corresponding size and turn it out on top.