Charlotte à l’Arlequine (Harlequin Charlotte)

Ingredients

• round of white paper
• genoise uprights
• Bavarois compositions: strawberry
• ordinary Bavarois à la crème composition
• thin genoise base
• candied fruit

Instructions

1. Mask the bottom of the Charlotte mould with a round of white paper.
2. Line the sides with the iced genoise uprights, alternating the white, pink and pistachio and packing them tight one beside the other.
3. Separately, set the strawberry, chocolate, pistachio and apricot Bavarois compositions in flan rings placed on sheets of oiled paper.
4. Cut these set compositions into large dice.
5. Mix the dice into the ordinary Bavarois à la crème composition, kept a little liquid.
6. Pour the whole into the lined mould and let it set.
7. At the moment of serving, turn out the Charlotte, remove the round of paper and replace it with a thin genoise base iced with fondant and decorated with candied fruit.