2 sponge fingers or other plain cake
2 cups peeled, de-seeded and sliced lychees, soaked in brandy overnight
1 cup whipped cream
Line a deep mold or glass dish with sponge fingers, or 2 layers of thinly cut sponge or plain
cake to form a shell about 1/2" thick.
Fold brandied lychees into stiffly whipped cream.
Fill mold with mixture and chill until ready.