Bake a Finger Biscuit mixture in a dome-shaped mould and allow to cool. Cut it into thin slices horizontally and coat each with Frangipane Cream containing a fine Salpicon of crystallized fruits and some toasted chopped almonds.
Place the slices back in the same order so as to re-form it, coat all over with Italian meringue and decorate with some of the same meringue using a piping bag and tube. Place in the oven to dry the meringue.
Place on a dish and surround with a circle of nice halves of skinned peaches poached in vanilla-flavoured syrup.
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