Malakoff

Method

Whip the double cream with icing sugar and salt until stiff peaks form, then gently fold in the kirsch. Toast the sliced almonds in a dry pan until golden, then toss with melted butter and allow to cool slightly. Dip each ladyfinger briefly in a mixture of equal parts water and kirsch, then arrange them vertically around the inside of a lined loaf tin or charlotte mould in a tight circle. Spread a thin layer of the kirsch cream onto the base, then add a layer of toasted almonds, followed by more cream. Continue layering, alternating between ladyfingers (dipped and standing vertically), cream, almonds, and occasional spoonfuls of raspberry jam, until the mould is full. Finish with a final layer of cream and place in the refrigerator for at least 8 hours or overnight to set firmly. Unmould carefully onto a serving plate and dust with icing sugar before serving.