A dessert cup to devour with your eyes… and your teeth! Soft cake, red fruits, field fruits, custard and whipped cream are combined in a mishmash of flavours, textures and colors. For lunch, dinner or a snack, you can’t resist it!
1 custard recipe
375 mL (1 1/2 cups) 35% whipping cream
15 mL (1 tbsp.) rum (optional)
10 mL (2 tsp.) lemon zest
1 pound cake, 450 g
12 strawberries, quartered
250 mL (1 cup) blackberries
250 mL (1 cup) raspberries
250 mL (1 cup) blueberries
Prepare the custard and let it cool.
Using an electric mixer, whip the 35% cream at high speed until stiff. Place one third of the whipped cream in a bowl. Set aside in a cool place.
Stir rum and lemon zest into remaining whipped cream. Gently fold this mixture into the pastry cream. Refrigerate.
Cut pound cake into 2 cm (3/4-inch) cubes.
In the bottom of a large bowl, place one third of the fruit. Top with half of the pound cake cubes. Top with half of the cream mixture. Repeat these operations. Arrange remaining fruit and whipped cream in a cool place. Refrigerate at least 1 hour before serving.