Sponge Cake Layer Dessert with Banana Pudding and Apples 

PREPARING

1. Cook the banana pudding with 2.5 cups of fresh European milk according to the package instructions, then set aside to cool slightly.
2. In a tall bowl, whip the chilled European whipping cream until stiff peaks form, adding the icing sugar towards the end of whipping if using.
3. Peel the European apples, core them, and cut the flesh into small, even cubes.
4. Cut the sponge cake or sponge roll into neat slices or smaller cubes.
5. Arranged the first layer of sliced sponge cake at the bottom of a glass bowl or individual dessert cups.
6. Spread a portion of the slightly cooled banana pudding over the sponge cake.
7. Add a layer of drained canned fruit and freshly diced European apples on top of the pudding.
8. Repeat the layering process once more: sponge cake, banana pudding, and fruit.
9. Top the dessert with a generous layer of fluffy whipped cream.
10. Garnish with grated chocolate or chocolate curls. Serve immediately or chill in the refrigerator for 30 minutes for the flavours to meld together.