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A traditional Filipino dessert resembling trifle called crema de fruta (which translates to "fruit cream"). If you're really short on time, buy the sponge cake at a local bakery and assemble the remaining components at home. Ladyfingers or pound cake are good substitutes as well. Make the custard, simple syrup and fruit mixture while the cake is baking. Refrigeration time not included in preparation time. Courtesy of The Art of Dessert.
Units: US | Metric
Serving Size: 1 (96 g)
Servings Per Recipe: 24