Marquise Alice

Chill an 8 inch layer pan.

2 envelopes of gelatine softened in 1/4 cup of water
Crème anglaise
1 1/2 cup of milk & 1 tsp of vanilla
4 egg yolks
3 Tbsp of sugar


2-1/2 cups of whipping cream
1/3 cup of praline
5 or 6 lady fingers
4 Tbsp of kirsch


1/4 cup of currant jelly

  • Warm the milk in a small pan and add the vanilla.
  • Put the egg yolks and sugar in a bowl and mix until lemon colored.
  • Add the milk gradually while mixing well.
  • Pour back into the pan and cook gently, stirring all the time until the crème anglaise coats the spoon.
  • Remove from the heat.
  • Add the gelatine and strain into a clean bowl.
  • Leave until cool enough that it is ready to set.
  • Beat half the cream lightly and fold in the crème anglaise along with the praline.
  • Pour half of this mixture in the chilled layer pan and put a layer of lady fingers, dipped in kirsch, on top.
  • Avoid putting them to close to the side of the pan.
  • Cover with the remaining mixture and put the pan in the refrigerator to set for at least two hours or overnight.
  • To unmold, quickly dip the pan in hot water and turn into a serving dish.
  • Beat the remaining cream until it forms soft peaks and spread over the top and sides of the custard.
  • Keep a cup of the whipped cream for the decoration.
  • Beat it until stiff and keep it in the refrigerator, set in a pastry bag fitted with a small rosette tube.
  • Boil the currant jelly and, with a small pastry fitted with a plain tube, draw parallel lines on top of the custard.
  • With the back of a knife, draw across the lines in alternate directions.
  • Finish the decoration with the reserved whipped cream.