Divine ambrosia

1 glass sugar

7 a piece of ginger in cm in length

1 glass water

2 kiwi

1 orange

1 glass fresh blackberries

2 plum

1 glass pineapple pieces

2 smooth peach

1 glass sweetened coconut flakes

2 glass cream

2 tablespoons powdered sugar

3 tablespoons Amaretto

First make ginger syrup. To do this, connect the sugar, ginger and water and put on medium heat. Bring to boil, reduce heat and cook for 20 minutes. Remove from heat and let cool.

In a bowl mix together the kiwi, peeled and cut into slices, peeled slices of oranges, blackberries, plums, peaches, peeled from the bones and cut into slices, coconut. Slowly pour ginger syrup, stirring ragweed soft rubber spatula.

Whip the cream with sugar and Amaretto until soft foam. In the glasses or the ice-cream bowls, which will be filed with ambrosia, alternate layers lay cream and fruit. The top should be fruit. Sprinkle with coconut and immediately apply.