PISTACHIO RHUBARB TRIFLE
Categories Fruit Dessert Bake Pistachio Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
- Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
- Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
- Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes.
- Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
- Assemble trifle:
- Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
- Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
- Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
- Make topping just before serving:
- Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.
RASPBERRY, PISTACHIO & LEMON CURD TRIFLES
Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They're easy to assemble and you can easily pack them up in tubs for picnics
Provided by Anna Glover
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
- Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
- Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
- Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.
Nutrition Facts : Calories 1022 calories, Fat 69 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
STRAWBERRY RHUBARB TRIFLE
Guests are sure to "think spring" when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova Scotia.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring., Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. , In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream., Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving.
Nutrition Facts :
More about "pistachio rhubarb trifle recipes"
PISTACHIO PAVLOVA WITH RHUBARB CREAM RECIPE
From delish.com
HOW TO MAKE GUILLAUME BRAHIMI'S RASPBERRY AND …
From goodfood.com.au
PISTACHIO RHUBARB TRIFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB TRIFLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RHUBARB, GINGER AND PISTACHIO POTS | RHUBARB RECIPES
From realfood.tesco.com
WHAT'S FOR LUNCH HONEY?: PRETTY IN PINK: RHUBARB RASPBERRY TRIFLE
From whatsforlunchhoney.net
RHUBARB PISTACHIO FRANGIPANE GALETTES - EAT LOVE EAT
From eatloveeats.com
RHUBARB AND CUSTARD TRIFLE • RECIPE • VILLAGE GOURMET
From foodnewsnews.com
RHUBARB AND PISTACHIO TRIFLE WITH … – LICENSE IMAGES – 11002306 …
From stockfood.ro
RHUBARB, ORANGE AND CUSTARD TRIFLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RHUBARB RECIPES: TRIFLE, RHUBARB FOOL, TART - GREAT BRITISH CHEFS
From mosnorepin.one
30 BEST RHUBARB DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
RECIPE PISTACHIO RHUBARB TRIFLE - YOUTUBE
From youtube.com
PISTACHIO PUDDING TRIFLE DESSERT RECIPE - HOSTESS AT HEART
From hostessatheart.com
PISTACHIO RHUBARB TRIFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PISTACHIO RHUBARB TRIFLE - MASTERCOOK
From mastercook.com
PISTACHIO RHUBARB TRIFLE | RECIPE | RHUBARB RECIPES, RHUBARB TRIFLE ...
From pinterest.com
RHUBARB AND PISTACHIO RUGELACH — MOLLY YEH
From mynameisyeh.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PISTACHIO PAVLOVA WITH RHUBARB CREAM RECIPE - GESINE BULLOCK …
From foodandwine.com
RHUBARB AND PISTACHIO SEMIFREDDO - LA CUCINA ITALIANA
From lacucinaitaliana.com
PISTACHIO RHUBARB TRIFLE | RHUBARB RECIPES, TRIFLE RECIPE, RHUBARB …
From pinterest.co.uk
STRAWBERRY PISTACHIO TRIFLE WITH VANILLA WAFERS
From lafortunacucinawithmarciajosephine.com
RHUBARB PISTACHIO PIE - BAKE FROM SCRATCH
From bakefromscratch.com
CHERRY & PISTACHIO TRIFLE - DIMITRAS DISHES
From dimitrasdishes.com
PISTACHIO AND RHUBARB RECIPES (22) - SUPERCOOK
From supercook.com
PISTACHIO RHUBARB TRIFLE RECIPE - FRIENDSEAT.COM
From friendseat.com
RHUBARB RICOTTA TRIFLE - FROMPISTACHIOWITHLOVE.COM
From frompistachiowithlove.com
PISTACHIO RHUBARB TRIFLE - ENGLISH RECIPES
From fooddiez.com
RHUBARB TRIFLE RECIPE | RECIPE | RHUBARB TRIFLE, RHUBARB RECIPES, TRIFLE
From pinterest.ca
RHUBARB AND PISTACHIO FRANGIPANE TART – THE IRISH TIMES
From irishtimes.com
PISTACHIO RECIPES & MENU IDEAS - PAGE 12 | EPICURIOUS.COM
From epicurious.com
PISTACHIO RHUBARB TRIFLE - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love