Make 4 egg whites into Italian meringue adding
Allow the meringues to poach then drain them on a cloth and allow to cool.
Separately prepare two different Bavarois mixtures—one left white and flavoured with vanilla, the other coloured pink and flavoured with Curasao. In both cases the mixtures should be finished with twice the usual amount of whipped cream; only half the usual amount of gelatine should be used.
Arrange the two Bavarois in alternate even layers in a lightly oiled Madeleine mould, placing some of the meringues between each layer. When full, cover with
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