The fruit and cream cup is a kind of eat-and-drink dessert that you can adapt to the firm or ripe fruit you find at the market or supermarket and it’s also an idea for a quick, indulgent sweet break at lunchtime!

This is a recipe with loose quantities because they will depend on the cup and container you use and you can clearly vary it by adding more whipped cream than pastry cream or the other way around!

The base of my fruit cup with pastry cream and whipped cream is sponge cake cut into cubes, but if you don’t have any in the freezer and don’t want to make it right away, you can use broken ladyfingers or the leftover breakfast bundt cake.

I didn’t have yellow egg yolks to make the pastry cream, but if you use them the effect will be more wowwww because the yellow will pop out of the glass eh eh!

You can make the mixed fruit cup with cream alcoholic by lightly soaking the sponge cake cubes with some rum, but since it’s hot maybe it’s better to leave the alcohol for winter.

Of course, instead of adding mixed fruit pieces you can opt for a single type of fruit—maybe strawberries or just peaches—so have fun making the indulgent cup with fruit, whipped cream and pastry cream to suit your tastes.

A tip: don’t make it too far in advance because the pastry cream gets too firm in the refrigerator (blend it if needed) and that idea doesn’t seem ideal, and the whipped cream also releases a little water and… no, that’s not good!

You can change the cake base placed at the bottom of the glass: instead of sponge cake put some pieces of ladyfinger, or you can also use a leftover classic bundt cake from the previous day’s breakfast…

If you want a more summery preparation, instead of the classic spoon pastry cream add a big scoop of vanilla ice cream or yogurt ice cream… and then you must run to serve the dessert immediately !!!!!!

So I leave you the microwave pastry cream recipe which can be useful…
MICROWAVE PASTRY CREAM

N.B. THE INDICATED COOKING TIME IS FOR THE PASTRY CREAM PREPARED IN THE MICROWAVE… if you only want to use whipped cream obviously the time is SHORTER!

HOW TO FIX TOO RUNNY PASTRY CREAM? Simply dissolve a little cornstarch in water and mix it into the slightly thin pastry cream and continue cooking for a few minutes over medium heat.
HOW TO FIX PASTRY CREAM THAT IS TOO FIRM? Much simpler: add a little warm liquid, for example warm milk, little by little while mixing with a whisk and the job is done!
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I opened a recipes channel open to everyone and free on WhatsApp—no notifications and no sound— which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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FRUIT AND CREAM CUP
ASI’s kitchen