A delightful layered dessert featuring ladyfingers, creamy custard, and a fruity gelatin topping.
Combine the sugar, flour, egg yolks, milk, and water in a saucepan, and heat over a water bath, stirring constantly, until the mixture thickens into a creamy custard.
Using a water bath prevents the custard from scorching and ensures even cooking.
Remove the custard from heat and let it cool to room temperature.
Stir occasionally while cooling to prevent a skin from forming on the custard.
In another saucepan, mix the gelatin, water, sugar, and lemon juice, and heat until the gelatin dissolves completely.
Ensure the gelatin is fully dissolved to achieve a smooth glaze.
Remove the gelatin mixture from heat and let it cool slightly.
Cooling the gelatin slightly prevents it from melting the custard layers.
Arrange a layer of ladyfingers in a Pyrex dish.
Ensure the ladyfingers are evenly spaced for a uniform base.
Spread half of the custard over the ladyfingers, smoothing it out evenly.
Use a spatula to evenly distribute the custard.
Top the custard with half of the mixed fruits.
Pat the fruits dry to prevent excess moisture.
Repeat the layers with ladyfingers, custard, and fruits.
Press gently on the layers to compact them slightly.
Pour the gelatin glaze over the top layer, ensuring it covers the fruits completely.
Pour slowly to avoid disturbing the layers.
Chill the dessert in the refrigerator until the gelatin is fully set.
Cover the dish with plastic wrap to prevent the dessert from absorbing fridge odors.
Serve the dessert chilled, slicing into portions as desired.
Use a sharp knife to cut clean slices for serving.
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