4505 Timbale Marie-Louise

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take a stale Genoise which has been cooked in a Charlotte mould; trim the ends neatly then remove a thick slice from the bottom. Slide the blade of a thin knife 2 cm ( in) in from the top outside edge and cut completely round from top to bottom so as to remove the inside in one piece in the shape of a cylinder—so leaving a barrel-shape open at both ends. Coat the bottom slice with apricot jam and place it in the centre of the serving dish coated side upwards; place on top the emptied Genoise. Fill with quarters of peaches mixed with a purée of strawberries flavoured with Kirsch. Cover the top of the filling with meringue and place in the oven to colour.

To serve

Surround the Timbale with crescent shapes cut from the removed piece of Genoise, sprinkled with icing sugar and glazed in the oven. Arrange these overlapping and alternately with slices of pineapple of the same size and shape. On this border set a circle of large strawberries.