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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