Food / 15 May, 2024 / My Baba

Rainbow Fruit Pizza

Get creative with this Rainbow Fruit Pizza, a delightfully vibrant dessert that’s perfect for kids to bake nd enjoy! Start with light puff pastry, generously topped with a tangy mascarpone cream and adorned with layers of fresh, colourful fruit in a dazzling rainbow arrangement. For added convenience, prepare the pastry ahead of time and freeze the uncooked dough for up to a month. Just remember to fully defrost before eating!

  • Serves 12
  • 50 mins to prepare and 12-15 mins to cook
  • 422 calories/serving
  • Vegetarian


For the pastry

  • 225g (8oz) plain flour, sifted, plus extra for dusting
  • 110g cold unsalted butter, cut into cubes
  • 75g caster sugar
  • 2 large eggs
  • 1 tbsp semi-skimmed milk
  • 1/2 orange, zest only

For the topping

  • 100ml (3 1/2fl oz) whipping cream
  • 100g (3 1/2oz) mascarpone
  • 1 tbsp maple syrup
  • 1/2 orange, finely grated zest and 1 tbsp juice
  • 250g (8oz) strawberries, hulled and quartered
  • 2 kiwi fruit, peeled and sliced
  • 100g (3 1/2oz) blueberries
  • 1 x 300g tin mandarins in juice, drained
  • 100g (3 1/2oz) blackberries


Place the flour and butter in a food processor and blitz until it resembles fine breadcrumbs. Or place into a bowl and rub together with your fingertips until it resembles fine breadcrumbs. Kids will love doing this.

Add the sugar, one of the eggs, milk and orange zest, and blitz again until it just comes together. If you’re not using a food processor, add the sugar, one of the eggs, orange zest and milk and using a knife, mix together, trying not to overwork the dough, until it comes together as a ball.

Tip out onto a lightly floured surface and roll into a disc, wrap in cling film and chill for 1 hour.

Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out onto a lightly floured surface to the thickness of a pound coin and cut into a rainbow shape that will fit on your baking sheet. Place on the baking sheet lined with nonstick baking paper, prick with a fork all over and chill for 10 minutes, or until firm. Brush with the remaining egg, beaten, and bake for 12-15 minutes, or until lightly golden.

Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, prepare the topping. In a large bowl, whisk the cream to soft peaks. Fold in the mascarpone, maple syrup, orange zest and juice and beat together until smooth.
Spread the mixture over the pastry rainbow, leaving a small gap around the edge. Top with the quartered strawberries, mandarins, kiwi fruit, blueberries and blackberries, making rainbow stripes. Kids will love making the topping, spreading it over the top and decorating it. Serve immediately, cut into large pieces.

Tip: If you’re short of time, use ready-made sweet pastry dough instead of making your own.


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