Trifle

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* Exported from MasterCook *

 

Trifle

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 183

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

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***CAKE BASE***

3 egg whites

1/2 cup granulated sugar

1/4 cup low-fat milk

2 teaspoons lemon Juice

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon salt

***EGGLESS CUSTARD***

1/3 cup cornstarch

1/2 cup granulated sugar

2 cups whole milk

good-quality raspberry preserves

1/3 cup sweet sherry or port

1 medium pear

cored and thinly sliced

1/4 cup almonds

 

8 to 10 servings

 

After steamed puddings, trifle is the most traditional of English Christmas

desserts. I must admit that I have " trifled " with the standard recipe,

since I wanted to eliminate the heavy eggy quality of traditional

versions. The cake base uses only egg whites, while the custard eliminates

eggs completely 2 teaspoons vanilla extract 2 teaspoons lemon juice

 

Preheat the oven to 350 degrees.

 

Beat the egg whites until stiff with an electric mixer. Fold in the sugar,

milk, and lemon juice and beat again. Combine the flour, baking powder,

and salt in a small mixing bowl. Sprinkle into the egg white mixture, a

bit at a time, beating in each time with the mixer until velvety

smooth. Pour into a lightly oiled, 9-by 13-inch baking pan. Bake for 25

minutes, or until the top is golden and a knife inserted into the center

tests clean. This cake may be made well ahead of time; let it cool

completely, then store in an airtight container or proceed with the

remaining steps.

 

For the custard, combine the cornstarch and sugar in a heavy

saucepan. Pour in enough milk to dissolve them. Whisk in the remaining

milk. Place over moderate heat and bring to a simmer, whisking almost

continuously, so that the cornstarch does not lump on the bottom. Let the

mixture simmer gently, whisking frequently, until thick. Remove from the

heat. Stir in the vanilla and lemon juice. Let the custard cool to room

temperature.

 

Before assembling the trifle, cut the cake base into 4 to 6 sections, then

carefully split the sections in half through the center so that they are

half the thickness. Spread the bottom halves with the raspberry preserves,

then cover with the tops. Cut the sandwiched cake into approximately 1- by

2- inch fingers.

 

Assemble the trifle in a trifle dish or a 10-inch round, preferably

clear-glass casserole dish at least 3 to 4 inches deep: half the cake

fingers, sprinkled with half of the sherry or port, half of the custard,

the pear slices, the remaining cake fingers, the remaining sherry or port,

the remaining custard. Sprinkle the top with the sliced almonds and

decorate with small dots of raspberry preserves, either in an irregular or

regular pattern. Chill thoroughly before serving.

 

" Trifle: that time-honoured, excellent dish, so dear to the hearts of our

elderly cousins and our maiden aunts. " -Col. A. Kenney-Herbert, Wyvern

's Sweet Dishes, 1881

 

Calories: 247, Carbohydrate: 43 g, Total fat: 4 g, Cholesterol: 8 g,

Protein: 6 g, Sodium: 108 mg.

 

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