This deconstructed peppermint crisp pudding was created to complement all of the best South African dessert flavours. It’s also so quick and easy to make!
SERVES 4 // COOK TIME 10 min
4 mini Swiss rolls
1 cup cream
1 tsp cinnamon
1 cup ready-made custard
100 g peppermint crisp chocolate, cut into shards
1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon and pour in a ziplock bag or piping bag. Cut the nozzle 1.5 cm thick.
3. Spread one spoonful of the custard on to each plate. Then layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate, then sprinkle with shards of the chocolate and serve immediately.