Trifle with strawberries and caramel-coated bananas pt 1

16 Servings

Ingredients

Quantity Ingredient
Nonstick vegetable oil spray
10 larges Eggs, room temperature
1 cup Plus 4 tablespoons sugar
3½ teaspoon Vanilla extract
1 teaspoon Salt
1 cup Plus 4 tablespoons all purpose flour
5 tablespoons Unsalted butter, melted, lukewarm
1½ cup Whole milk
1 Vanilla bean, split lengthwise
6 larges Egg yolks
⅓ cup Sugar
2½ tablespoon All purpose flour
½ cup Chilled whipping cream
1 cup Sugar
⅓ cup Plus 5 tablespoons water
Powdered sugar
⅔ cup Raspberry jam
8 tablespoons Dark rum
2 Baskets (1-pound) fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
8 mediums Bananas, peeled, cut into 1/3-inch-thick slices
Additional fresh strawberries
Additional bananas
Whipped cream
Fresh mint sprigs

Directions

CAKE

CUSTARD

CARAMEL SYRUP

ASSEMBLY

(optional)

Cake: Preheat oven to 350F. Lightly spray 15½ x 10 ½ x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper. Using electric mixer, beat 5 eggs, ½ cup plus 2 tablespoons sugar, 1-¾ teaspoons vanilla and ½ teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. Sift ½ cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. Drizzle 2 ½ tablespoons butter over and fold in gently (do not overmix or batter will deflate). Pour batter evenly into prepared pan.

Custard: Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours. Using electric mixture, beat cream in medium bowl to stiff peaks.

Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.)

Syrup: Stir sugar and ⅓ cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.) Assembly: Sift generous amounts of powdered sugar over 2 kitchen towels.

Cut around pan sides to loosen cakes. Turn cakes out onto prepared towels.

Peel off paper.

Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over 1 piece of each cake.

Gently press second piece of each cake onto jam.

Cut cake sandwiches crosswise into ¾-inch-wide strips. Arrange enough cake strips in 3 ½- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Top with half of sliced berries, arranging some to show at sides of dish.

Add banana slices to caramel syrup; gently stir to coat. Using slotted soon, remove banana slices, a few at a time, draining all excess caramel back into bowl. Layer half of banana slices atop berries, arranging some to show at sides of dish.

Spoon half of custard over bananas, spreading to side of dish. Repeat layering with cake, rum, berries, banana slices and custard. Arrange remaining cake strips atop custard; press gently to compact. Brush with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up to 10 hours.

continued in part 2

Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Apr 06, 1998

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