Crème Régence (Baked Sponge-Finger Cream)

Ingredients

• 200 grammes biscuits à la cuiller
• Kirsch and maraschino (for soaking)
• 1 litre boiled milk
• 8 eggs
• 10 egg yolks
• 300 grammes caster sugar
• A small pinch of fine salt
• Butter (for the mould)
• Apricot halves cooked in compote
• Candied cherries
• Apricot syrup flavoured with kirsch and maraschino

Instructions

1. Soak 200 grammes of biscuits à la cuiller with kirsch and maraschino, then dip them in a litre of boiled milk.
2. Pass the mixture through a silk sieve.
3. Add 8 eggs, 10 yolks, 300 grammes of caster sugar and a small pinch of fine salt.
4. Pour into a buttered Charlotte mould with low sides and poach in a bain-marie for about 35 minutes.
5. Let it rest a few minutes, then turn it out onto the serving dish.
6. Surround the base with a crown of apricot halves cooked in compote, each garnished with a candied cherry.
7. Coat with an apricot syrup flavoured with kirsch and maraschino.