Marquise Alice


A classic French dessert, Marquise Alice (mahr-kees al-eece) is usually made in a moule a manque, which resembles a deep sandwich tin with sloping sides. If a moule a manque of the required size,

10 inches in diameter, is available, use a

7- inch round cake tin.

1 teaspoons vegetable oil

1 oz. sugar

1 tablespoons water

1 oz. roasted almonds, chopped

CREAM pint milk

1 oz. sugar

4 eggs, separated

1 oz. gelatine, dissolved in

4 tablespoons warm water

18 sponge finger biscuits

2 fl. oz. anisette

5 fl. oz. double cream , whipped until thick but not stiff

2 tablespoons redcurrant jelly

First make the praline. Using half the oil grease a baking sheet. Set aside.

In a small saucepan, dissolve the sugar in the water over moderate heat, stirring constantly. Continue to boil for minutes, or until the syrup turns light brown. As soon as the syrup reaches the desired colour, remove the pan from the heat. Do not let the syrup darken too much or it will have a bitter taste.

Stir in the almonds and replace the pan on the heat. Bring the mixture to the boil and remove the pan from the heat. Pour the syrup on to the baking sheet. Leave it to cool for 15 minutes.

When it has cooled and hardened, break into pieces. Crush the praline to a fine powder with a pestle in a mortar. Set the crushed praline aside.

Using the remaining oil, grease a 10-inch moule a manque or a 7-inch round cake tin. Place the tin upside-down on kitchen paper towels to drain off the oil.

In a medium-sized saucepan, scald the milk over low heat (bring to just below boiling point). Remove the pan from the heat.

In a medium-sized mixing bowl, beat the sugar and egg yolks together with a wooden spoon until the mixture is pale in colour. Pour the hot milk in a thin stream on to the egg and sugar mixture, beating all the time.

Place a large saucepan, one-third full of water, on high heat. When the water is just about to boil, turn the heat to very low. The water must be hot but not simmering. Place the bowl with the egg and milk mixture’in the water and, stirring slowly, cook the custard until it is thick enough to coat the spoon. Be careful not to overheat the custard as it will curdle.

Remove the custard from the heat and stir in the dissolved gelatine. Stir the crushed praline into the custard. Place the bowl in a large bowl of ice cubes. Stir the custard frequently while it is cooling.

While the custard is cooling, prepare the sponge finger biscuits . Place the biscuits on a plate in one layer and sprinkle them with the anisette. Set aside.

When the custard is on the point of setting, place the egg whites in a large bowl and whisk them with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the custard.

Spoon one-quarter of the custard into the prepared tin. Arrange the biscuits , upright, around the edge of the tin. Spoon the remaining custard into the tin and trim the biscuits to make them level with the top. Cover the tin with aluminium foil. Place it in the refrigerator to chill for 1 hour or until the custard has set.

Remove the tin from the refrigerator and remove the foil. Quickly dip the bottom of the tin in hot water. Run a knife around the edge of the custard and turn it out on to a chilled serving dish.

Spread the whipped cream on top of the custard, taking care not to spill over the sides, and smooth the top with a knife.

Make a greaseproof or waxed paper forcing bag and fill it with the redcurrant jelly. Snip

½ inch off the end of the forcing bag and draw parallel lines of redcurrant jelly on top of the cream. Using a table knife, draw it, at right-angles, across the lines to produce a feathered effect. Serve immediately.