Pour the cream into a tall bowl and beat until fluffy, adding powdered sugar or honey.
Wash the fruit and cut it into smaller pieces, sprinkling them with lemon juice to keep them fresh.
Crumble the biscuits or sponge cakes in your hands or with a blender.
In glasses or cups, arrange layers of crushed cookies, fruit and whipped cream.
Repeat layers until the dish is full, then top with grated chocolate or coconut flakes.
Serving and storage tips:
It is best to serve immediately after preparation, when the cream is perfectly fluffy.
If you want to prepare the dessert in advance, store it in the fridge for up to 2 hours, but it’s best to add the fruit just before serving to prevent it from releasing its juices.
Serve in clear glasses to beautifully showcase the layers.
Variants:
Fit version: Instead of cream, use Greek yogurt with honey.
Chocolate Delight: Add a layer of chocolate cream or cocoa to whipped cream.
Fruit madness: Use seasonal or frozen fruit.
Nutty note: Sprinkle the dessert with roasted nuts or almonds.
FAQ:
1. Can I use frozen fruit?
Yes, but it’s best to thaw it first and drain off any excess juice.
2. What can I use instead of powdered sugar?
You can use honey, maple syrup, or xylitol.
3. What cookies work best?
Biscuits, sponge cakes, or even oatmeal cookies.
4. Is the dessert suitable for children?
Yes, as long as no alcohol or coffee is added to the flavors.
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