– Combine the Chantilly with the custard cream and stir gently.

– Put the genoise in a baking pan

– Peel and slice the melon.

– Mix the orange juice with cognac and sugar syrup, soak the genoise. Cream and place the melon slices. Cool.

– Coat the cake with the jelly. Cool.

– Decorate the cake with the cream, chocolate, strawberries and nuts.