Fruit (any: mango, strawberry, Blueberry or even fruit cocktail)
Mix the cream and the condensed milk to make the delicious cream.
In a square shaped container, as the first layer of the cake, place the rusk leaving no space at the bottom.
The second layer would be the delicious cream.
Make the cream flat and top it with another layer of rusk and then the cream again.
Repeat the steps until the cream runs out.
The last layer should be the cream.
Put 2 pieces of rusk in a plastic and beat it with something until it becomes crumbs.
Sprinkle the crumbs on top of the cream.
You can now put slices of your fruit right on top of the crumbs.
How you cut your fruits depends on you.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.