1 stale sponge cake
4 tbsp brandy or port
2 cups fresh, pitted, shelled lychees
2 cups mango pureé
1 pint custard
3/4 cup whipped cream
1. Cut cake into 1/2" cubes and place in serving bowl. Sprinkle port or brandy over the cake.
2. Chop lychees and mix with mango pureé and custard at about room temperature. Pour custard mixture
over the cake.
3. Refrigerate and decorate with whipped cream before serving.
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