Soufflé à la Royale (Vanilla Soufflé Layered with Sponge Fingers and Candied Fruit)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé à la vanille composition
- biscuits à la cuiller (sponge fingers)
- kirsch
- candied fruits — pineapple
Instructions
- Cut the candied fruits into dice and macerate them in kirsch beforehand.
- Prepare the composition for Soufflé à la vanille.
- Soak the sponge fingers in kirsch.
- Arrange the composition in a timbale, in alternate layers with the sponge fingers, scattering the macerated candied fruits over them.