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Toast the almonds until golden in a frying pan.
Mix the cocoa and sugar. Sprinkle the mixture in the pan. Toss until sugar dissolves. Tip onto greaseproof paper to cool.
Push the raspberries through a sieve to purée. Mix with the sliced peaches and strawberries.
In a separate bowl, mix the banana with the condensed milk and some of the nuts.
Whip the cream with the cointreau.
Layer up the fruit and whipped cream, finishing with a good sprinkling of almonds.
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