12 mini cakes ( I use mini cupcake tins to make these little cakes)
Fresh raspberries, peaches, or any seasonal fruit
125 ml (½ c) Crème Caramel with Amaretto
Whipped Cream for garnish
Place two little cakes in each small bowl, sprinkle a few berries or peach slices, and drizzle with Crème Caramel. Pipe a star of whipping cream on top. Toasted pecans are optional, but wonderful!
