Summary

Ingredients

• 800 ml cream
• 800 ml mango (s), mashed (can, is available in Asian shops)
• 250 ml Prosecco or sparkling wine, for children a mango syrup-water mixture
• 1 pt. Ladyfingers or egg biscuits
• mint, chocolate flakes, egg cookies, etc. for decorating

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Instructions

1. Whip the cream. Dip the ladyfingers or egg biscuits on both sides in Prosecco or (if children are also eating) in a mango syrup-water mixture. Tip: Pour the liquid into a soup plate, for example, and briefly turn the ladyfingers or egg cookies in it. Layer a layer of soaked biscuits or egg biscuits in a table-size dish or in portion glasses (advantageous for round glasses). Then spread about 1 cm of cream on the biscuits, cover the cream with mango puree. Repeat this process at least one more time, depending on the height of the shape. The finish should be a layer of mango puree. Cover and chill for approx. 4 hours.
2. Decorate as you like - for example with remaining, halved egg biscuits.
3. To serve, cut off the appropriate portions or serve in the small glasses - garnished a little.