Baked Fruit Lasagna

Baked Fruit Lasagna

From   Mummy Ka Magic

Prep: 25 minutes

Cook: 35 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Just place this sweet lasagna in front of the children and see it disappear in no time


  • Ripe bananas 2
  • Strawberries 5
  • Mulberries 1 cup
  • Kiwi 1
  • Refined flour (maida) 1 cup
  • Sugar 1 cup
  • Eggs 2
  • Milk 2 cups
  • Almond essence 2 tsps
  • Butter 2 tbsps + to grease
  • Sour cream ½ cup
  • Orange juice ½ cup
  • Sweetened condensed milk 1 cup
  • Cocoa powder 1 cup
  • Chocolate sauce for garnishing
  • Whipped cream 1 cup


  • To make crepes, take refined flour in a mixing bowl, add sugar and eggs and mix. Add milk and whisk till you get a smooth batter. Add almond essence and mix well.
  • Heat some butter in a non-stick pan, pour a ladle of batter and rotate the pan so that the batter spreads evenly. When the underside is done, flip and cook the other side similarly. Make more crepes with the remaining batter. Keep the crepes on a plate.
  • Preheat oven to 180º C.
  • Peel and slice the banana, roughly chop strawberries, mulberries and kiwi.
  • Take sour cream, orange juice, condensed milk and all the in another mixing bowl and mix well.
  • Place a round cookie cutter over each crepe and cut out perfect roundels.
  • Grease a ring mould from inside with butter and keep it on an ovenproof serving plate.
  • Place a crepe roundel in it. Top it with the fruit mixture. Place another crepe roundel over the fruits and top it with some fruit mixture and finally top it with a third crepe roundel.
  • Keep the plate in the preheated oven and bake for 15-20 minutes.
  • Bring the plate out, gently lift the ring mould, dust with cocoa powder through a sieve on one half, arrange some fruit mixture on the other half. Drizzle some chocolate sauce on the plate around the crepe stack.
  • Put whipped cream in a piping bag fitted with a star nozzle, and pipe a rosette on top of the crepe stack and serve.