Lemon-Pineapple Trifle
***Lemon Ladyfingers*** (see Note)
3 large eggs -- separated
6 tablespoons plus 3 tablespoons sugar -- divided
1 tablespoon finely grated lemon peel
3 tablespoons fresh lemon juice
2/3 cup all-purpose flour
***Lemon Custard***
2 large eggs
1 1/4 cups sugar
4 teaspoons cornstarch
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/2 cup heavy cream
1/2 cup sour cream
1 (8-oz) can crushed pineapple -- drained
***Garnish***
1/2 cup heavy cream -- whipped
1 small lemon -- sliced
mint leaves
To make ladyfingers: Place racks in middled and upper third of oven (or middle of 2 ovens) and preheat oven to 350 degrees.� Line 2 baking sheets with parchment or wax paper and grease the paper.� In a large mixing bowl with electric mixer, beat egg yolks with 6 tablespoons sugar until thick and light in color, about 2 minutes.� Mix in lemon peel and juice.� In a small mixing bowl with clean beaters, beat egg whites until soft peaks form.� Beating continuously, add remaining 3 tablespoons sugar, 1 tablespoon at a time, until stiff peaks form.� Sift half the flour over top of egg yolk mixture.� Spoon half the whites over and gently fold together. Gently fold in remaining flour and whites until incorporated.� Do not overmix.
Spoon the mixture into a large pastry bag fitted with a 1/2-inch plain round tip.� Squeeze fingers of batter onto prepared baking sheets, about 1 inch wide and 3 inches long, and 1 inch apart.� Bake for 12 to 14 minutes, or until lightly browned, rotating baking sheets in oven after 6 minutes. Cool 5 minutes, loosen bottoms from paper, and leave on paper to cool. (Ladyfingers may be stored in 1 layer, covered, overnight.� Do not pile up or they will stick together.� Or freeze on baking sheets until firm and then layer in airtight containers, separating layers with plastic wrap. Defrost in single layers, lightly covered with foil.)
To make custard: In a heavy medium saucepan off the heat, whisk eggs, sugar, cornstarch, lemon juice, and peel until blended.� Cook over medium heat whisking constantly, making sure to get into the edges of the pan, until the custard comes to a boil and thickens.� Remove from heat and immediately pou into a bowl.� Cover with plastic wrtap placed directly on the surface and refrigerate until chilled.� Or place the bowl in a large bowl of ice water and stir until chilled.
Spoon half the custard into another bowl and set aside.� In a small mixing bowl, beat heavy cream until stiff peaks form.� Add sour cream and beat until soft peaks form.� Fold the pineapple and cream into half the chilled custard.
To assemble: Line the bottom and sides of a 2-quart glass bowl, preferable one with straight sides, with ladyfingers.� Spread half the plain lemon custard over the ladyfingers in an even layer.� Spread with half the pineapple-lemon cream.� Cover with remaining ladyfingers.� Spread with remaining lemon custard and top with pineapple cream, smoothing over top.
(Trifle may be covered with plastic wrap and refrigerated overnight.) To garnish: Pipe rosettes of whipped cream around the top and decorate with lemon slices and mint leaves, if desired.
Note: To save time, substitute 24 storebought ladyfingers for the homemade. They are usually sold 12 to a package.� About 15 minutes before assembling, separate them into halves and brush the insides lightly with a mixture of 1/4 cup lemon juice and 3 tablespoons sugar.
I used angel food cake with this recipe and it worked great too. A family favorite.
Recipe Source: Entertaining on the Run
Serves 8
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