1 double unfilled sponge (cubed)
1/3 cup brandy
1 pkt jelly made up with only ½ recommended water and cut into cubes
1½ cups black sapote pulp (pureed)
600 mls cream
1 cup sugar
1/3 cup lemon juice
crushed nuts

Make up black sapote cream by placing cream and sugar in blender and whip till thick. Add ½ cup black sapote pulp and lemon juice. Blend well.

Using a wide flat dish, cover with ½ sponge cake cubes, sprinkle over ½ the brandy. Spread this with ½ remaining black sapote pulp followed by ½ the jelly cubes. Then cover with a layer of black sapote cream.

Repeat this process then top off with a generous sprinkle of crushed nuts and a fruit for decoration e.g. peaches, strawberries or cherries.

Guilia Goebel

DATE: November 1987

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