Timbale

Ingredients

• 1 savarin cake
• maraschino liqueur
• curaçao liqueur
• fruit liqueur
• apricot marmalade
• assorted candied fruits (such as pineapple, apricots, greengages, cherries)
• water

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Bake a savarin in a timbale mold.

2. Once out of the oven, cut the top flat and unmold it.

3. Soak the outside with a mixture of maraschino, curaçao, and fruit liqueur.

4. Place it on a wire rack to cool.

5. Once cooled, hollow out the top half carefully without thinning the sides.

6. Spread the outer edges with warm apricot marmalade.

7. When the marmalade sets, decorate the edges with candied fruits and thinly sliced biscuit ornaments.

8. Prepare a mixture of assorted candied fruits, wash them in warm water, and dry them.

9. Cut the fruits and place them in a thin mold, soaking them with maraschino for 30 minutes.

10. Drain the fruits and layer them in the timbale, alternating with a layer of pineapple filling.

11. Invert the dessert onto a serving cloth.