- Preparation time
- 6 individual sponge cake shells
- 500 mL (2 cups) 35% M.F. Québon Ultra’cream Whipping Cream
- Fresh berries
- Coulis or chocolate sauce
- Fresh mint leaves
- Whip cream and divide evenly among cake shells.
- Arrange berries over whipped cream.
- Decorate plates with a coulis or chocolate sauce, and fresh mint leaves.
- Serve immediately.