Duchess Marie Biscuit
Biscuit à la Duchesse Marie
Prepare a strawberry mousse and a maraschino mousse,
as below, and fill up two Neapolitan moulds with them;
put them into the charged ice-cave for about three hours,
during which time occasionally turn the boxes from side
to side, so that the mousses get evenly frozen; then
dip each box separately into cold water and turn out
the mousses on to a clean dry cloth; spread over the top
of the strawberry mousse a layer of stiffly-whipped cream
flavoured with vanilla and lightly sweetened with castor
sugar; place the maraschino mousse on the top of this,
press them lightly together, then arrange the biscuit
on a prepared piece of cardboard and return it to the cave
for about one hour. When ready to dish up fasten a band
of gold or silver paper round the biscuit, garnish the top,