Whipped Cream with Meringue Kisses and Praline

Line a 24 x 10 cm English muffin tin with adhesive plastic wrap (Magipack or Rolopack)

Place a layer of whipped cream, cover with a layer of slightly crushed meringue kisses

Set aside 12 whole meringue kisses

Place another layer of whipped cream and then the broken praline

Repeat the layers until all ingredients are used up

Put the tin in the freezer until the whipped cream is firm enough to be removed from the mold

Remove the whipped cream from the mold, remove the plastic wrap, place the reserved meringue kisses on top to form a decorative design

For the sauce: melt the chocolate in a water bath, add the remaining ingredients, stir well and keep warm

Slice the cake and serve with the sauce

Serve 12 slices

Note: If desired, assemble the cake in a round mold that opens up to 20 cm in diameter, and in this case, it will not be necessary to line it with plastic wrap.