Summary

Ingredients

• 1 ½ liter whipped cream
• 1 packet chocolate flakes
• 5 bag / s meringue à 100 g, (mini meringue, drops)
• 1 bottle dessert sauce (raspberry sauce)
• 1 bottle dessert sauce (walberry sauce)

Print Recipe Pin Recipe

Instructions

1. Whip the cream until stiff and divide into 3 equal portions (i.e. 500 ml of cream per layer). Crumble the meringue into large pieces. Hold back some for decoration.
2. For the first layer, mix the cream with raspberry sauce and 1.5 bags of meringue and pour into the springform pan.
3. For the 2nd layer, mix the cream with the chocolate flakes and again 1.5 bags of meringue and place in the springform pan.
4. For the 3rd layer, mix the cream with the forest berry sauce and 1.5 bags of meringue and place in the springform pan as the last layer.
5. Now place the retained meringues on the cake as a decoration. Freeze the cake in the freezer for at least 24 hours.