Individual raspberry and banana trifles pt 1

1 Servings

Ingredients

Quantity Ingredient
2 12-ounce bags frozen unsweetened raspberries, thawed
¾ cup Sugar
¾ cup Sugar
3 tablespoons Potato starch
2¾ cup Liquid nondairy creamer
6 larges Egg yolks
1 tablespoon Grated lemon peel
1 teaspoon Fresh lemon juice
6 tablespoons (3/4 stick) unsalted pareve margarine, diced
3 tablespoons Frozen orange juice concentrate, thawed
1 tablespoon Fresh lemon juice
1 tablespoon Grated orange peel
1 tablespoon Grated lemon peel
½ cup Matzo cake meal
½ cup Potato starch
8 larges Eggs, separated
1½ cup Sugar
½ teaspoon Coarse salt
6 Ripe bananas, peeled, thinly sliced
Fresh mint sprigs (optional)
Lemon twists (optional)
Additional banana slices (optional)

Directions

RASPBERRY SAUCE

CUSTARD

CAKE

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The classic Passover sponge cake transformed: Here it's layered with raspberry sauce, lemon custard and sliced bananas.

For sauce: Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.

For custard: Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended.

Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.

For cake: Preheat oven to 350 deg. F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.

Using handheld electric mixer, beat egg yolks and ¾ cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining ¾ cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.

Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.) Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares.

Place 3 banana slices in each of twelve 1- to 1¼-cup stemmed glasses.

Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 ½ tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.

12 servings

Bon Appetit,

continued in part 2

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