My Custard Dessert

INGREDIENTS

1 carton ultra mel custard
155 g nestle cream
1 tin mango cubes
chopped pecans for decoration
1 homemade swiss roll unrolled

METHOD

1. cut the cake to fit pyrex.
2. using a skewer poke holes into the
cake.
3. drain juice of tin cubed mangoes, and
pour over the cake.
4. spread out cubed mangoes over the cake.
5. pour a thick layer of custard over the
cake.
6. spread beaten nestle cream over.
7. decorate with with grated chocolate and
pecans.

INFO & TIPS

any tin fruit of your choice can be used.
loved by all.

WOULD YOU LIKE TO ?

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