Ingredients
150ml/5fl oz double cream, whipped
1 tbsp icing sugar
10 sponge fingers
1 orange, sliced
¼ pineapple, sliced
4 fresh mint leaves
Method
1. Mix the double cream with the sugar.
2. Line 5inch/12.5cm ring mould with some sponge fingers.
3. Top with the cream, then add the sliced fruit and finish with the mint sprigs.
4. Remove the ring mould and serve.
