Timbale Marie-Louise (Génoise Timbale with Italian Meringue and Fruit Salpicon)

Ingredients

• Génoise
• meringue italienne (Italian meringue)
• salpicon of peaches
• peaches
• sauce aux Pêches flavoured with kirsch

Instructions

1. Take a Génoise baked in a high-sided charlotte mould, well settled.
2. Sink a knife blade into it and cut round inside, leaving a base, then lift out the crumb in a single piece, in the shape of a large cork.
3. Divide the crumb into slices one centimetre thick.
4. Mask each slice with Italian meringue and scatter over it a salpicon of peaches, cherries and pineapple.
5. Mask the outside of the timbale with the same meringue and decorate it.
6. Put the slices back inside, laying them one on top of another.
7. Surround the slices, which rise above the edges of the timbale, with a crown of poached peaches, putting a point of meringue between each peach.
8. Pass the timbale into a slow oven to colour the meringue.
9. Serve a sauce aux Pêches flavoured with kirsch at the same time.