(and power) was knocked out of sync by the huge storm
that rolled through St. Louis on July 19th! My power has
finally been restored and I’m in the process of getting back
to my routine as well as repairing all the storm damage to
my house. I count my blessings because the tree that fell
through my fence could have fallen on me as I was chasing
my patio umbrella around the yard!! Next time, the umbrella
On to the recipe…
This recipe is so good, easy and refreshing it would be a
pity not to share it, especially while berry season is at its
peak! This is from my mom’s recipe archives. She called it
tutti fruitti, but when I took it to the Bastille Day party I went
to, these English people were calling it a trifle. To me, it was
more than a trifle, plus I like the name tutti fruitti better!!
I didn’t realize it until I was at my friend’s house, but if you
categorize the ladyfingers and creme as white, this dessert
encompassed all the colors of the French flag. Perfect to
celebrate Bastille Day!
Call it what you like, it will always be tutti fruitti to me!!
and Duane’s eye view…
for creme anglaise:
1 quart half and half
1 cup sugar
8 egg yolks
1 vanilla bean – split, seeds scraped
1 pint strawberries – quartered
1 pint raspberries
1 pint blackberries
1 pint blueberries
1)Â In medium saucepan, heat half + half, vanilla beanand seeds gently to a simmer, then turn off heat.
2)Â In medium size mixing bowl combine egg yolks
and sugar and beat together until pale yellow.
3) Remove vanilla bean then beat 2 tablespoons of
the warm half + half into the egg mixture (do this
slowly to avoid curdling the eggs), then beat in the
remaining half + half little by little.
4)Â Place bowl over a pot of simmering water and cook over
a gentle heat, stirring constantly, until the mixture coats
the back of a spoon (do not let temperature exceed 170
degrees or mixture will start to curdle).
5)Â Cool in an ice bath.
1) Set aside a small amount of each berry for garnishing top
of dessert (see photo).
2) In a large, clear glass bowl, layer berries and
ladyfingers, starting w/ one of your berry choices,
then a layer of ladyfingers, then berries (alternating
color and choice of berries between layers), then ladyfingers,
then berries until you are almost to the top of your bowl.
Save enough room at the top for a final layer of ladyfingers,
then garnish the top w/ a row of each type of berry used.
3) Cover dessert and creme w/ plastic wrap and place in fridge.
4) One hour before serving, pour creme anglaise into dessert,
cover, and return to fridge.
5) When it’s dessert time, remove from fridge, uncover and
have at it!
Vive la Tutti Fruitti and Bon Appetit!!