Pudding Malakoff (Layered Biscuit and Cream Pudding)

Ingredients

• 1 litre crème anglaise
• 5 decilitres very fresh double cream
• pear and apple marmalade
• Corinth and Smyrna raisins
• fresh almonds
• candied orange peel
• slices of stale biscuit
• oil
• Sabayon flavoured with kirsch

Instructions

1. Prepare the crème anglaise set with gelatine and add 5 decilitres of very fresh double cream per litre of crème anglaise.
2. Prepare the pear and apple marmalade as for Charlotte de pommes, the raisins swelled in warm syrup, the slivered fresh almonds, the diced candied orange peel and the slices of stale biscuit or liqueur-soaked sponge fingers.
3. Oil a Charlotte mould and pour into the bottom a layer of cream one centimetre thick.
4. On this cream lay a layer of biscuits copiously spread with marmalade, and scatter over them raisins, almonds and dice of orange peel.
5. Cover with a layer of cream, then another layer of biscuits, and so on until the mould is full.
6. Let it set.
7. Turn out at the moment onto the serving dish and mask with a kirsch Sabayon.