1 prepared sponge flan base (200g)
110g tin granadilla pulp
250ml fresh cream
425g tin strawberries with syrup
100g fresh strawberries, sliced
(or more, if desired)
Place the sponge flan on a serving plate & coat the bottom with the granadilla pulp.
In a large mixing bowl, whip the cream to stiff peaks.
Roughly break up the meringues into the cream.
Drain the tin of strawberries and retain the syrup.
Fold the strawberries into the cream and spread the mixture over the flan.
Arrange the sliced fresh strawberries over the strawberry cream to decorate.
Drizzle 2-3 Tbsp of the strawberry syrup over the strawberry cream flan to garnish.
Place the flan in the fridge until serving.
Instead of using a sponge flan base use a meringue base.