Pudding soufflé à la Royale (Soufflé Pudding Lined with Apricot Roll)

Ingredients

• Pudding soufflé mixture
• rolled biscuit filled with apricot
• butter for the mould
• Apricot sauce with Marsala

Instructions

1. Butter a Charlotte mould and line the bottom and sides with thin slices of rolled biscuit filled with apricot.
2. Fill the mould with a Pudding soufflé mixture.
3. Poach in a bain-marie.
4. Serve with an Apricot sauce with Marsala.