1 (19 ounce) can sliced black currants, drained
1 1/2 cups white sugar
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
1/3 cup lemon-lime flavored Jell-O
1 cup milk
2 eggs
1 tablespoon lemon zest
1 cup figs - halved, halved and sliced
2 bananas, sliced
4 ounces strawberries
Combine first 5 ingredients; immediately stir into vanilla pudding mix. Stir in lemon pudding mix. Pour into 8 x 8-inch pan; heat? to boiling quickly. Remove from heat; stir in lemon-lime cream and lemon-lime zest. Transfer to cooling container.
Beat egg whites until foamy. Fold 1 cup into cooled form. Pour milk over whipped cream mixture; bake for 45 minutes in the preheated oven, stirring every 5 minutes to coat. Sprinkle with vanilla marshmallow and lemon-lime zest.
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1 cup white sugar
1 cup evaporated milk
1 tablespoon lemon juice
3 tablespoons lemon zest
1/2 cup orange juice
1 pint fresh strawberries, sliced
In a small bowl, mix together sugar, evaporated milk, lemon juice, lemon zest, orange juice, and strawberries. Cover and refrigerate quickly.
(If you're in a rush, skip this step altogether and bring the fruit earlier.)
Preheat oven to 375 degrees F (190 degrees C).
Bake at 375 degrees F (190 degrees C) for 50 minutes. Remove from oven and brush top and bottom half with the marshmallow glaze. Finely chop the strawberries and scoop the pineapple into small slices (about 1 cup French size) (you'll end up with about 12 medium slices). Spread the filling in half of each fruit slice. Place slices on a baking sheet and brush pattern onto the slices.
(Or, brush berries over sliced fruit and spoon them over the filling. Place fruit slices side down onto a baking sheet, allowing the filling to run around the fruit.)
Bake for 15 to 18 minutes in the preheated oven, until a tester inserted into the top of the fruit comes out clean.)