Delicious, refreshing dessert, great at hot summer days. Served well cooled.
recipe,photo-recipe,garden and forest fruit (mixture of small fruit),cream curd,Cream deserts
No. of servings
1 h. 20 min.
puff pastry 1.3 lb (600 g)
Divide puff pastry into one-third and two-thirds. Use a rolling pin to spread the bigger part until it has size larger then the baking tin (32x42 cm).
garden and forest fruit (mixture of small fruit) 1.1 lb (500 g)
Place the pastry in the baking tin so that it covers also sides of the baking tin. Evenly sprinkle the pastry with fruit.
Mix milk with cream cheese, egg yolks, pudding powder and sugar. Mix for a while until sugar becomes melted.
Pour the cream cheese brine on fruit, place it in the preheated oven and bake at 180-375°F (190°C) for about 30 minutes. The mixture becomes adequately stiff.
Use a rolling pin to spread the remaining third and cut out small shapes.
Whip egg whites into stiff foam and whip sugar in.
Spread the egg whites foam on top of the dessert and lay the cut out shapes.
Place it back in the over and continue baking for another 20 minutes. Allow the dessert to cool and then place it in the refrigerator.