Beat the egg whites until stiff, then mix them with the dry
ingredients. Pipe onto buttered and floured baking sheets using a
star tip. Bake in a low oven.

Poach in a bain-marie. Whisk until completely cooled. Flavor with
Cointreau®. Mix with twice the volume of unsweetened whipped cream.

Mix the eggs with the sugar (1), then add the almond powder. Beat
the egg whites with the sugar (2) until stiff, then fold in the flour
and finally the previous mixture.
Bake in a very low oven at 150°C.

Overall density 1120 (16° Baumé)

Line the log mold with strawberry ice cream. Pour in a little Cointreau® parfait, then place the Cointreau®-soaked biscuit on top. Top up with Cointreau® parfait. Freeze.
Turn out onto the Success base and decorate as desired.

In 1524, a boy named Joachim was born into an Anjou family near Lyré.
He was a gentle and refined poet, fluid and easygoing, with a serious and often melancholic grace. In his sonnets, he expressed an ardent love and sentimental idealism. He will remain in our poetry as a master of the sonnet.
Exiled to Rome in his position as steward to Cardinal du Bellay, his cousin, sad to be so far from his “little Lyré” and unable to think without tears of the “sweetness of Anjou,” his aching soul was all the more sensitive to the impressions of this strange world where he languished.
And all these impressions were captured in penetrating sonnets, in which he most often thought of rhyming about love and women.