Dessert
6 - 8 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
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.
