Fresh fruit gratin and sobrasada
15 MINUTES • 2 PEOPLE
- 1 mango, 2 peaches 2 apples and 4 kiwis 100g of strawberries2 tablespoons of sugar50g of Sobrasada de Mallorca El Zagal Eco A 300g piece of sponge cake 1 glass of Cointreau A tablespoon of powdered sugar
Wash the strawberries with cold water. Peel all the fruit, except the strawberries, and cut them into slices. Macerate the fruit for 15 minutes in a bowl with sugar and the Cointreau. Cut four 8 cm diameter sponge discs. Place a cake disk on each plate. Bathe the biscuit with the liquid that we have obtained from the maceration. Place the fruit on the marinated sponge cake, alternating the different varieties of fruit. Put small pieces of sobrasada on top of the fruit. Sprinkle it with powdered sugar and gratin it. Then serve the dish. Sprinkle it with powdered sugar and gratin it. Then serve the dish.