I recently went to a restaurant and saw a toast volcanic ice cream dessert, but the cream on it did not melt at such a high temperature. If you make your own baking, you must know what kind of cream this cream is! There was just a piece of toast left at home on the weekend and the leftover corner of the sandwich made for breakfast yesterday. Then make your own volcano!
1. Adjust the fruit varieties by yourself, what do I have at home?
2. Don't whip the whipped cream too hard, otherwise it won't flow down!