- 6 tablespoons of pastry cream.
- 200 g of chocolate almond cake.
- 1/4 kg whipped cream.
- 1/4 kg of egg whites.
- 1/4 kg of sugar.
- Forest fruits for decoration.
- Mix the custard with the crumbled turrón and the whipped cream.
- Beat the egg whites with the sugar and mix with the pastry.
- Divide into individual moulds and keep in the freezer for 24 hours.