Christmas bomb with chocolate mousse

Cut the cake into slices of ½ cm thick. Cut off the edges so that you keep squares. Save the edges. Cut the squares diagonally.

Cover the dish with cling film and cover with the cake triangles. If necessary, cut it to get it appropriate.

Put a layer of mousse of 2 cm in the bowl. Crumble 1 meringue.

Cover with a layer of mousse. Repeat until the scale is full. Finish with mousse.

Cover the last layer with the retained edges of the cake. Cover with cling film and put in the refrigerator for at least 2 hours to stiffen.

Roll out the fondant into a piece of 2 mm thick. Light or cut out 10 Christmas trees.

Turn the bomb over on a cake dish and remove the foil. Brush the bomb with a (palette) knife with the chocolate spread.

Stick the trees on top and sprinkle with the icing sugar. Yummy! .