No-Bake Crema de Fruta (Filipino Layered Fruit Cake)

Crema de Fruta is a no-bake layered dessert—an easy, refreshing treat that you can make ahead! This version uses store-bought ladyfingers for a quicker and simpler way to enjoy the classic.

Step 1: Make the pastry cream

In a saucepan, heat 2 cups of whole milk over medium heat until it’s warm and steamy. Keep an eye on it—once small bubbles start to appear around the edges (but before it starts to boil), take it off the heat.

In a medium bowl, whisk together 4 egg yolks, ¼ cup sugar, 3 tablespoons cornstarch, and a pinch of salt until smooth and well combined.

Slowly whisk the warm milk into the egg mixture to gently heat the eggs—this keeps them from curdling.

Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until it thickens—about 3 to 5 minutes.

It’s ready when it coats the back of a spoon and leaves a clean line when you swipe your finger across it.

Turn off the heat and add in 1 teaspoon of vanilla extract and 2 tablespoons of butter. Mix until fully melted and smooth.

For the best texture, strain the pastry cream through a fine mesh sieve to remove any lumps.

Cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Let it cool completely in the fridge, about an hour.

Step 2: Prepare the fruits

I used about 3 cups of fruit—a mix of fresh mangoes, grapes, peaches, and canned pineapple. Cut the fruits into small, even pieces so they layer evenly. Make sure any canned fruits are well drained. If you’re using fruit cocktail, drain it well; you’ll need 2 (15 oz) cans or 1 (30 oz) can.

Set aside about ½ cup of fruit cocktail syrup or juice from the canned fruits. You can use this to brush over the ladyfingers, especially if they’re on the crunchy side, to help soften them.

If you don’t have fruit syrup, you can make simple syrup by heating ¼ cup sugar with ¼ cup water in a small saucepan until the sugar dissolves. Let it cool before using.

Step 3: Fold in the whipped cream

In a separate bowl, whip 1 cup of chilled heavy cream until medium peaks form. Add 1 tablespoon of sugar while whipping to sweeten it slightly and help stabilize the cream.

Once the pastry cream is completely cool, give it a quick whisk to loosen it up and make it smooth again.

Gently fold the whipped cream into the chilled pastry cream a little at a time. Start by adding a small amount of whipped cream to loosen the pastry cream, then add the rest gradually so you don’t deflate it. Mix until smooth and fluffy.

Step 4: Layer the dessert

Start by placing a layer of ladyfingers at the bottom of your dish. Brush them with fruit syrup or simple syrup to help soften them.

Spread half of the pastry cream evenly over the ladyfingers. Then, arrange most of the prepared fruits (about 2 cups) on top—save the remaining fruits for the final topping.

Repeat the layers—ladyfingers (brushed with fruit juice or simple syrup), cream, and fruits—until you’ve used everything, ending with the fruits on top.

Cover and refrigerate for at least an hour, or until the cream firms up a bit. This will help keep the gelatin from sinking or mixing into the cream when you pour it on top.

Step 5: Make the clear gelatin topping

In a small bowl, add 1 packet (about 1 tablespoon) of unflavored gelatin. Then, pour 1 cup of boiling water over the gelatin while whisking constantly. Keep whisking until the gelatin is fully dissolved and the mixture is clear.

Let it cool a bit, but keep it liquid enough to pour. Carefully pour the gelatin over the top layer of fruits, spreading it evenly.

Step 6: Chill and serve

Refrigerate for a few hours, or ideally overnight, until the gelatin is fully set and the layers are nicely chilled.

Once set, slice into squares and serve cold. For the best taste and texture, enjoy within 2 to 3 days—especially if you’re using fresh fruits.