Omelette en surprise à la Napolitaine, or Bombe Vésuve

Ingredients

• sheet of génoise
• vanilla ice
• strawberry ice
• marrons glacés
• meringue italienne with kirsch
• ordinary meringue
• cerises Jubilee

Instructions

1. Garnish the sheet of génoise with layers of vanilla and strawberry ice, scattering pieces of marrons glacés between each layer.
2. Cover the whole with meringue italienne with kirsch, kept flat and rather wide on top.
3. Pipe a barquette of ordinary meringue, of a size proportioned to the omelette, and bake it without colouring.
4. Set the barquette on the summit and decorate with meringue italienne, masking the barquette.
5. Colour the omelette briskly in the oven.
6. At the moment of serving, garnish the barquette with cerises Jubilee and set them alight at the last moment.