PREPARATION

1. Take a pan, add 230 grams sugar, 1 tablespoon water and stir sugar on low heat until it become liquid.

2. Place a butter paper on a dish and pour the melted sugar on it.

3. Cool for 5 - 10 minutes.

4. In a mixing bowl, add 225 grams fresh cream, 40 grams icing sugar, 1/4 teaspoon vanilla essence and beat well.

5. Take a pyrex dish and make a layer of fruit cake in it.

6. Drizzle some pineapple syrup on cake slices.

7. Now place pineapple slices on it.

8. Pour the cream on top and spread it evenly to make a nice and even layer.

9. Now crush the crunch and transfer them into a plate.

10. Garnish with sugar crunch.

11. Freeze for 30 minutes.

12. Serve.