Bagatelle Aux Fraises Et Banana
|Grand marnier||2 Fluid Ounce (50 Milliliter)|
|Stock syrup||2 Fluid Ounce (50 Milliliter)|
|Raspberry jam||2 Ounce|
|Creme chantilly||1⁄2 Pint (300 Milliliter)|
|Banana||1 , sliced lengthways|
|Icing sugar||1 Tablespoon|
|Green marzipan||2 Ounce (50 Gram)|
|Hazelnuts||2 Ounce, ground (50 Gram)|
1 Split the sponge into 3 tiers.
2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush.
3 On the second layer of the sponge, spread raspberry jam and place it on the first layer.
4 Arrange strawberries in a circle around the edge of the sponge and fill sliced bananas in the centre.
5 Dust the surface with icing sugar and cover with a little more creme Chantilly.
6 Arrange the third tier of sponge on top, and press flat.
7 Brush with grand marnier syrup.
8 Spread cream Chantilly on the sides and the top of the sponge, leaving some for garnish.
9 Cover the sides of sponge with hazelnut crumbs.
10 Place a disc of green marzipan on top of the sponge and decorate with rosettes of creme Chantilly and half-strawberries.
11 Cut and serve.