Charlotte Renaissance (Vanilla Bavarois Charlotte with Kirsch-Macerated Fruit)

Ingredients

• round of white paper
• genoise rectangles
• Bavarois à la Vanille composition
• raw apricots and peaches
• pineapple
• wild strawberries
• kirsch
• a round of pineapple
• candied fruit

Instructions

1. Macerate the peeled, sliced raw apricots and peaches, the diced pineapple and the wild strawberries in kirsch beforehand.
2. Mask the bottom of the mould with a round of white paper.
3. Line the sides with the genoise rectangles iced white and pink, the iced side against the mould.
4. Add the macerated fruit to the Bavarois à la Vanille composition and fill the lined mould with it.
5. Set it on ice or in a cool place.
6. Turn out the Charlotte, remove the round of paper and put in its place a round of pineapple cut from the widest part of the fruit, decorated with candied fruit.