Too hot to cook – 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
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.