For the cream
2 cups of fresh heavy cream (480 ml)
1/3 cup of grated coconut (60 g)
4 medium tangerines (680 g)
10 kiwis, cut into 0.5 cm thick slices (800 g)
100 g of small meringues
200 g of wafer-covered chocolate sticks
For the cream
2 cups of fresh heavy cream (480 ml)
1/3 cup of grated coconut (60 g)
4 medium tangerines (680 g)
10 kiwis, cut into 0.5 cm thick slices (800 g)
100 g of small meringues
200 g of wafer-covered chocolate sticks
Prepare the cream: In a blender, whip the heavy cream with grated coconut until stiff peaks form (approximately 2 minutes). Reserve
Set aside
Deseed the tangerines, separate into sections, and remove the peel (see How to Remove Orange or Tangerine Peel). Reserve
In a large plate, place half of the reserved cream and cover successively with kiwi, meringue, and reserved tangerine
Top with the remaining heavy cream
Distribute wafer-covered chocolate sticks around the edge of the plate and serve immediately.
