Parisian Fancy

Parisian Fancy 8 chocolate cups

1 cup heavy cream

8 champagne biscuits

2 tablespoons powdered sugar

3 tablespoons kirsch

1 teaspoon vanilla

1 cup fresh strawberries, sliced and lightly sugared (or whole fresh raspberries)

Shaved bitter chocolate curls

Crumble 1 biscuit coarsely in each of the chocolate cups. Sprinkle with a few drops of Kirsch. Add sugared berries with a few drops of their natural syrup. Whip cream until stiff and sweeten with the powdered sugar; add vanilla. Put a generous spoonful on top of the sliced berries. Top with a few extra strawberry slices, some bitter chocolate curls and few extra drops of kirsch. Serve 8.

Marie Joses are somewhat similar to the Parisian Fancy, but for these, put a layer of plain cake in the bottom of each cup, sprinkle this with maraschino and then top with vanilla-flavored whipped cream piped on with a pastry bag to make elaborate rosettes. Garnish with a whole or halved maraschino cherry.

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