Cover the bottom of a Charlotte mould with a circle of white paper and line the sides with rectangular pieces of Genoise of the same height as the mould. Half of them should be glazed with White fondant, the others with pink and they should be arranged alternately with the glazed sides placed towards the mould.
Fill the mould with vanilla Bavarois mixture containing some sliced peeled apricots and peaches, diced pineapple and wild strawberries—all these fruits having been previously macerated with Kirsch. Place in the refrigerator to set.
After demoulding the Charlotte, peel off the paper and replace it with a slice of pineapple cut from the thickest part of the fruit and decorate it with crystallized fruits.
© 1903 All rights reserved. Published by Taylor and Francis.