Name: Raspberry sundaes
Prep time: 10 min
Total time: 10 min
Ingredients: 12 sponge fingers (savoiardi), broken into 3 pieces; 300 millilitre thickened cream; 2 tablespoon icing sugar; 3/4 cup crushed almond bread; 1 tablespoon milo powder; 60 gram milk chocolate, melted; 12 raspberries, strawberries or pitted cherries

Ingredients

12 sponge fingers (savoiardi), broken into 3 pieces

300 millilitre thickened cream

2 tablespoon icing sugar

3/4 cup crushed almond bread

1 tablespoon milo powder

60 gram milk chocolate, melted

12 raspberries, strawberries or pitted cherries

Method

1.Arrange large paper patty cases on a baking tray or in muffin pans. Place sponge finger pieces in base of each case.

2.Using an electric mixer, beat cream with icing sugar until firm peaks form. Fold in almond bread and Milo powder.

3.Divide mixture evenly among cases. Freeze for 1-2 hours. Remove from freezer 10 minutes before serving. Drizzle with chocolate and garnish with fruit.

If desired, mix fruit of choice into cream mixture before freezing.
Note

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Ingredients

Method

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