Easy Fresh Cream Dessert

Ingredients

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• Approximately 400 g sponge fingers
• 250 ml milk
• 500 ml fresh cream
• ¼ cup sugar
• 1 cup chopped pecans

Method

1. Line a 23 × 13 cm loaf pan.
2. Dip the sponge fingers briefly in the milk.
3. Whip the fresh cream with the sugar until it holds soft peaks.
4. Arrange a layer of sponge fingers in the pan and cover with whipped cream and chopped pecans.
5. Repeat the layers, finishing with cream and pecans.
6. Cover and refrigerate for at least 6 hours or overnight.
7. Turn out onto a platter and decorate as desired; keep refrigerated and use within 2 days.