Mini Charlotte Cup
Ingredients
- Plain cake half pounds
- Strawberries jam 4 tbsp
- Fresh cream whipped 200 gm
- Fruit cocktail 1 cup
- Gelatin 1 tsp dissolved in ¼ cup water
- Pineapple syrup as required
- Strawberry jell-o 1 packet set in ¾ cup water
Method
- Cut plain cake, spread with strawberry jam and sandwich, beat cream mix with dissolve gelatin, mix fruit, mix well and keep aside.
To assemble
- In small cups put cake sandwiched cake slices, moist with pineapple syrup, top with cream fruit mixture, strawberry jell-o on top, decorate with whipped cream, serve chilled.
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