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Crush the biscuits (plain or graham crackers) into small crumbs. You can use a food processor or place them in a sealed bag and crush them with a rolling pin.
Pour 200 ml of milk over the biscuit crumbs and mix until the crumbs are evenly soaked but not soggy.
Layer the Fruit and Biscuit Mixture:
In a serving dish or a cake tin, begin by placing a layer of the biscuit mixture at the bottom, pressing it down gently.
Arrange sliced bananas, strawberries, blueberries, and mango (if using) over the biscuit layer.
Repeat Layers:
Add another layer of the biscuit mixture on top of the fruit. Press it down slightly.
Add more layers of fresh fruit as you like, ensuring the fruit is spread evenly.
Top with Whipped Cream or Yogurt:
Once the layers are set, top the dessert with whipped cream or yogurt. If you prefer, drizzle with honey or maple syrup for added sweetness.
Chill:
Refrigerate the fruit cake for at least 3 hours or overnight to allow the layers to set and for the flavors to meld together.
Serve and Garnish:
Before serving, garnish with fresh mint leaves for an extra pop of color and a refreshing aroma.
Serving and Storage Tips:
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