Cold fruit lasagna

Cold fruit lasagna with several layers of seasonal fruit, bananas and an aromatic lemon-vanilla dressing. 🍋🍌

🍓 Fruit lasagna without baking

Fruit layers

For a baking dish approximately 20 × 30 cm:

• 2 peaches

• 2 nectarines

• 3 apricots

• 2 plums

• 2 bananas

• 150 g raspberries

• 150 g blueberries

• 2 apple or pear

Cut the fruit into thin, evenly thick slices. Slice the bananas just before stacking so they don’t darken.

🍋 Lemon-spice dressing

• juice of 1 large lemon

• grated zest of 1 lemon

• 3 tablespoons honey or 3–4 tablespoons brown sugar

• 1 vanilla sugar or 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• 2–3 whole cloves

• 1 star anise

• 2–3 tablespoons water

Put everything together in a small saucepan and heat just enough to dissolve the honey or sugar. No need to boil. Set aside, remove the cloves and star anise, and let the dressing cool.

 

🥄 Stacking

Place the first thin layer of apples or pears on the bottom of the baking dish.

Then continue in layers:

peaches → bananas → nectarines → apricots → a few raspberries and blueberries → plums → more fruit → bananas → berries.

Drizzle the lemon-spice dressing lightly between the layers. Don’t overdo it, as the fruit will release a lot of juice on its own.

Top with the most beautiful layer of colorful fruit — for example, peaches, plums, blueberries, raspberries, and a few slices of banana.

Pour over the remaining topping and cover the baking dish.

❄️ Rest

Place in the refrigerator for at least 3–4 hours, preferably overnight.

During this time, the fruit juices and topping will combine and the layers will become more compact.

 

It is great to serve chilled, but you can also top it with a spoonful of Greek yogurt, mascarpone cream, or a scoop of vanilla ice cream.

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