Too hot to cook – Summer Fruit Dessert With Savoiardi and Custard

Photo 1 - 2012-08-05

It is is sooo hot here now and the humidity certainly doesn’t make life any easier. When I can’t stand it any longer I try to think about how January chills me to the bones and then I start appreciating heat and sweat. Wish I managed to turn around things like that with every little thing that annoys me nowadays but no, life isn’t that simple, is it? But I’m not here to grump away but to share some food with you.

Savoiardi

I have a few culinary habits and one of them is baking cakes and such things on Sundays when we eat till we drop. And I make pizzas on Fridays. But with this heat I avoid to turn on the oven, why add heat to heat-unfortunately it’s not like an equation where + and + neutralizes each other. (Can you tell I never was that much of a mathematician??) Anyway, yesterday I decided to be smart and make a dessert that doesn’t need more than a few moments on the stove. And is served cold. And uses the fruit I have in my kitchen and in the freezer. If you want to be even smarter and use a good ready-made custard, go ahead and do it, why sweat more than needed when it is summer?

Summer Fruit Dessert With Savoiardi and Custard

SUMMER FRUIT DESSERT WITH SAVOIARDI AND CUSTARD

custard (if you choose to make your own):
250 ml/ 1 cup milk
150 ml/ 0, 65 cup fresh cream
1 tsp vanilla extract
3 egg yolks
3 tbsp sugar
4 tbsp corn starch

fruit, I used apricots and white peaches and then I threw in some frozen berries I had in a bag
savoiardi biscuits, you can use some other very porous biscuits or sponge cake if you can’t find savoiardi 
sugar
a few tablespoons of liqueur or rhum if you want. very optional.

   Cut the fruit into small pieces, put them in a bowl and add the sugar. Leave to marinate for at least 30 minutes.

   For the custard: Mix all the ingredients except the vanilla extract in a small pan over medium heat, whisk well and and when it begins to thicken, add the vanilla extract. Remember that the savoiardi will need to absorb liquids so don’t make the custard too thick! Leave to cool down.

   Drain the fruit but keep the liquid in a dish, quickly dip one side of a savoiardi biscuit in it and put it in a larger dish or bowl. Repeat until you have a layer of biscuits, then spoon a layer of custard on top and follow up with a layer of fruit. Now repeat it until the dish is full, spoon any remaining fruit liquid on top and then put it into the fridge to get cold for at least 2-3 hours or longer because it gets better when the savoiardi have ample time to absorb the custard and fruit.

Summer Fruit Dessert With Savoiardi and Custard-2

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