Almond sponge with fruit

Add Kirsch and rum to cake crumbs. Cover and allow to infuse.
Cream butter and icing sugar. Add egg yolks and cream until mixture is thick and pale yellow in colour.
Whisk egg whites and granulated sugar until whites hold their shape. Combine egg mixtures and fold in almonds and grated peel very lightly, using a metal spoon. Finally, fold in moistened cake crumbs.
Fill 2 well-greased 20 cm diameter savarin moulds to within two thirds of top. Bake in a bain-marie (roasting pan filled with water that reaches two thirds up sides of mould) for 30 minutes at 190 ºC.
Cool thoroughly in bain-marie, then remove carefully from pan and fill centres with a bed of whipped cream topped with marinated, sliced and diced fresh seasonal fruit (such as pineapple, nectarines, grapes and various berries).
Spike with twigs of dark and white chocolate, or use chocolate leaves.