- 1 Sponge fingers or plain cake
- 2 cups Longans peeled deseeded and sliced (soaked in brandy overnight)
- 1 1/2 cup Whipped Cream
Line a deep mold or glass dish with sponge fingers, or 2 layers of thinly cut sponge or plain cake to form a shell about 12mm thick. Fold brandied longans into stiffly whipped cream. Fill mold with mixture and chill until ready.
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