Omelette des Sylphes

Ingredients

• Savarin
• maraschino syrup
• pâte sèche
• génoise
• Mousse glacée aux fraises
• meringue italienne with kirsch

Instructions

1. Soak a freshly baked Savarin in maraschino syrup.
2. Fix it on a base of pâte sèche of exactly the same dimensions.
3. Set in the centre of the savarin a plug of génoise thick enough to reach half its height.
4. At the last moment, mould a Mousse glacée aux fraises in a Madeleine glacée mould of the same diameter as the opening of the Savarin and turn it out onto the plug.
5. Cover the Mousse with meringue italienne with kirsch, arranged in a cone whose base rests on the top of the Savarin.
6. With a piping bag and small nozzle, decorate the cone and the savarin rapidly with the same meringue.
7. Colour in the oven and serve immediately.