Fruit Bomb

Ingredients for 1 servings:

• 1 cake base, with chocolate pieces
• 300 ml cream
• 150 g Greek yogurt
• 1 packet of vanilla sugar
• Fruit

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

a layered dessert with cream and yogurt

Pour the cream into a mixing bowl. Add the vanilla sugar and beat until stiff peaks form. Fold in the yogurt and set aside. Line a bowl with cling film. Depending on the fruit, peel and slice some of the fruit. This is not necessary for canned pineapple or mandarin oranges; drain them in a sieve. Place the fruit around the bowl. Spread the cream mixture over the fruit until the fruit is covered. Cut the cake into 0.5 cm slices and arrange them on top of the cream in the bowl. Place 2-3 spoonfuls of cream in the center and top with fruit. Alternate layers of cream, cake, and fruit, finishing with a cake layer. This will become the base. Stretch cling film over the bowl and refrigerate for 3 hours. Remove the top layer, place a plate on top, and tip the bowl upside down. Remove the bowl and the remaining film and serve the fruit bomb.