Saturate some slices of freshly baked Savarin with Kirsch-flavoured syrup. Arrange in a circle on a dish with alternate rings of pineapple macerated with Kirsch.
Fill the centre with a pyramid of Crème Chantilly and with grated chocolate. Surround with Kirsch-flavoured apricot syrup.
© 1903 All rights reserved. Published by Taylor and Francis.