Lychee dessert
Instructions
Whip the cream until fluffy with firmly 2 tablespoons powdered sugar.
Drain the lychees from their syrup, keep aside a half and chop finely and others.
Stir in the chopped chocolate whipped cream and chopped litchi's part.
Spread this mixture on the disc of sponge cake and decorate the surface with litchi kept aside.
Put the cake in the refrigerator until serving.
Ingredients and dosing for 4 persons
- Disc 1 of pan of spain
- 1 box of lychee stuffed with 500 g pineapple
- 50 cl of cream
- 40 g of chocolate
- 2 tablespoons of icing sugar