- 1 sponge cake – sliced into 2 cm thick
- ½ litre custard
- 1 tin pineapple – 440g sliced in cubes
- Nuts
- 1 tin nestle cream = 155g
- 2 ½ tblsp icing sugar
- 1 carton fresh cream – 250ml
- ½ cup fresh coconut grated
METHOD
- Arrange sponge cake in a dish.
- Pour custard and syrup of canned pineapple on cake.
- Add cubed pineapples and nuts.
- Whip nestle cream and spread over dessert
- Allow to set in fridge for 3 minutes.
- Add 2 ½ tblsp icing sugar to fresh cream and whip until frothy.
- Add over nestle cream.
- Decorate with pineapples and sprinkle fresh coconut
N.B. leave a few cubes of pineapples for decoration
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