Poach some nice large halves of apricots in vanilla-flavoured syrup. When cold, place each half in a fairly deep tartlet mould and fill completely with very clear Kirsch-flavoured jelly.
Prepare a not too high border of Genoise, glaze it with redcurrant jelly cooked to the small ball stage and sprinkle with chopped pistachios. Place on a round dish.
Demould the jellied apricot tartlets and arrange them in a circle on the border; fill the centre with chopped pink Anisette-flavoured jelly.