Sponge Cake

1. Whisk sponge cake mix and eggs at high speed for 6-7 minutes.
2. Pour the water and continue whisking for another 3-4 minutes.
3. Reduce the speed and gradually add in the oil.
4. Preheat oven to 180°c (350F) and bake for 25-30 minutes; cut sponge cake into cubes when ready.

Coconut Custard

1. Mix water and instant custard mix in a bowl and stir to form a creamy consistency.
2. Stir in Kara UHT Coconut Cream and fold in the whipped cream.
3. Chill in fridge and use as required.

Glazed Strawberry

1. Put apricot gel and water in a pot and bring to the boil; when apricot gel is dissolved, add in strawberry puree.

Assembly

1. Combine the mixed fruit cocktail with strawberry puree.
2. Place the sponge cake into a Martini glass; add in mixed fruits and pipe coconut custard on top.
3. Pour in glazed strawberry and chill in fridge. Garnish with mint leaves and serve cold.

Serving portion: 2 persons | Preparation time: 45 mins