Pêches Maintenon (Peaches Maintenon)

Ingredients

• biscuit
• crème frangipane
• candied fruit
• almonds
• meringue italienne
• peach halves

Instructions

1. Take a biscuit baked in a dome mould and let it cool completely.
2. Cut it crosswise into thin slices.
3. Mix crème frangipane with a fine salpicon of candied fruit and chopped grilled almonds, and mask each slice with it.
4. Reassemble the slices one on the other to reform the biscuit.
5. Mask the biscuit with meringue italienne, decorate with a cornet and dry the meringue in the oven.
6. Surround it with a turban of fine peach halves poached in vanilla syrup.