I threw this together for my sisters surpise birthday a few weeks ago. Wanted something different and she has this eatting disorder so it had to be low fat, low sugar etc ... It'll take a few frames to get it all in so be patient it's worth it!

The party was really good she was totally surpised! I also made smoked sliced brisket which went over extremely well. NO leftovers. I did manage to find the Dream Whip and used that for the toping. I like it not greasy. I filled it up put some cling on top and put it back in the box and wrapped it as her birthday present.

It was very tasty and the cool fruit was nice on a hot day vs the heavy sweet normal cake. Here's my trifle!



Recipes to follow!

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Beers, Buds, Bikes and BBQ - Life is good!

ANGEL FOOD CAKE Recipe courtesy Alton Brown
Ingredients
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon pishtashio extract
• 1 1/2 teaspoons cream of tartar

Directions
Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently.

Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

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PISTACHIO PUDDING

1 ounce pistachio paste (recipe below)
1/2 cup granulated sugar or maple syrup
2 tablespoons cornstarch
1/8 teaspoon salt (or less if using salty pistachios)
2 cups milk (I used rice milk)
2 large egg yolks
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 cup pistachio nuts,finely chopped

Pistachio Paste:
1/3 cup pistachios
1/3 cup powdered sugar
2-4 tablespoons water (instead i used all maple syrup for the water and sugar.

Grind the pistachios in a food processor for 1-2 minutes, until it's nearly a fine powder. Transfer to a bowl. Stir in sugar and water (or maple syrup).

Err on the side of using too little liquid rather than too much; the paste should not look liquidy, and should be easily held and shaped when in your hand.

Pour milk into a 2-quart sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk.

Combine the dry ingredients (sugar, cornstarch, salt) in a separate bowl. Slowly whisk into milk immediately after pistachio paste has dissolved. Stir constantly, until mixture thickens and begins to boil.

In another bowl, scramble the two egg yolks together. Then temper the pudding, by brining 1/2 cup of the thickened pudding and combine with the egg yolks.

Once combined, immediately pour egg mixture back into the pudding that's in the sauce pan. Allow to boil for 1 minute, whisking all the while.

After the one minute, remove from the heat. Add the butter, vanilla and chopped pistachios. Mix thoroughly.

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Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
What I like about Lemon Curd is that it does not use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. It is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch (corn flour). We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler). This method does take a little longer, but it helps prevent the eggs from curdling which gives the curd all those annoying little bits.

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This looks GREAT! THANKS for sharing!!! Do we do the angel food then pudding then lemon recipe and ad the fruit?? Sorry I'm good at cookies and pies but I've never made anything this complicated yet. I did however try a home made trifle at a girlfriends house a few weeks ago and I was BLOWN away....

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Jess
PIAGGIO BV500 for sale!!!!

You could probably buy an angel food cake somewhere. I think I saw them at the supermarket. Just cut it into cubes, put a layer down then a pudding, then slide the fruits along the edge of the jar - the pudding will hold them in place. You can use whatever flavors you like. You could even use Jello pudding in the box whatever kind you like. My sister uses some kind of Jello product and you don't even have to cook it but it makes pudding - go figure? You can also use something like cool whip or Ready whip in the can if they still make it.

It doesn't have to be complicated - I just do it this way because - frankly I am kind of shy about stuff in a box because I don't understand what's in it and how it works, but my sister uses it all the time.

The fruit really has to be fresh so it doesn't droop but other wise I've use the shredded canned pineapple drained and mixed it into the cream and it looked pretty neat. Canned cherries would probably work. Just about anything you like.

Try this:
Get an already made angel cake and cube it, mix up two of your favorite puddings, get some cool whip, and two complimentry fruits. Slice and drain the fruits then put down a layer of cake and put pudding on top, slide your fruits down the sides and add another layer of cake and another pudding flavor - then add more fruits and top with cool whip!

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Beers, Buds, Bikes and BBQ - Life is good!

My family always has English Trifle on Thanksgiving as a tradition, but no one eats it.
The family recipe has sherry and/or rum in it. So we all grew up calling it Tipsy cake.
My grandfather called it chickens mess, so that did it for me.

But this recipe..... Might have to borrow my moms trifle dish and give it a try. Sounds good!

Yeah I heard it was supposed to have rum or something - figure it taste like crap so I skipped it.

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Beers, Buds, Bikes and BBQ - Life is good!

It does.. Thats why we usually don't eat it.

Thank you.

I don't use or make things from boxes. Everything I make is from scratch.

I have made angel food cake before, that's not the part that I find complicated. I guess I just wanted a "Step 1. get bowl, Step 2. put cake in, Step 3. put fruit in..." kind of recipe. I wasn't sure about the basic construction process to end up with something as beautiful as the first picture. I like to play with recipes but only after I've made them "by the book" a few times and I feel confident and know what I'm doing. Think I'm going to hold off on this for now. The one my girlfriend made had the rum in it and I thought it was deliscous. Pudding, rum, cake and fruit! It was like heaven in a bowl!

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Jess
PIAGGIO BV500 for sale!!!!

Ah my kind of gal!

step one make the cake and let it cool

step two slice the fruits

step three make the puddings

step four cut cake into cubes about an inch square

step five put a handfull of cake in the bowl enough to fill the bottom

step scoop one flavor on pudding on the cake

step six slide fruit down the side of the bowl so the look pretty and stand up alternating colors if you have multiple fruits

step seven go back to step one then repeat with differnt pudding and top with cream.

Does that help?

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Beers, Buds, Bikes and BBQ - Life is good!

You're awesome.

Yes, that helps.

Thank you.

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Jess
PIAGGIO BV500 for sale!!!!

Oh I forgot to mention - ifyou are using berries that may be tart you can macerate them by sprinkling a tiny bit of sugar on them after slicing them t bring out the natural sweetness. I grab pinches of sugar and roll it bewteen my fingers to release just a tiny bit at a time.

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Beers, Buds, Bikes and BBQ - Life is good!