Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 * Exported from MasterCook * Strawberry Lemon Trifle Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints strawberries -- hulled 1 1/2 cups sugar 1 cup freshly squeezed orange juice Passover Sponge Cake -- cut into 1 1/2 " pieces Lemon Curd for Passover 4 large egg whites 1 pinch salt Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heat-proof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside. Preheat the oven to 450º. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 458 Calories; 8g Fat (14.6% calories from fat); 8g Protein; 92g Carbohydrate; 2g Dietary Fiber; 306mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 Fat; 5 Other Carbohydrates. NOTES : This layered dessert was developed for our magazine's Passover desserts story. You can do the first step up to eight hours ahead; store, covered, in the refrigerator. From www.marthastewart.com Nutr. Assoc. : 0 0 3389 0 0 0 0 * Exported from MasterCook * Lemon Curd for Passover Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large egg yolks 3/4 cup sugar 1/2 cup plus 2 tablespoons freshly squeezed lemon juice 3 tablespoons grated lemon zest pinch salt 1 teaspoon potato starch 8 tablespoons maraschino cherries -- (1 stick) cut into 12 pieces Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming. Let cool, and store in the refrigerator up to 2 days. Yield: " 1 3/4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 5g Fat (28.9% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : Use four of the remaining egg whites from this recipe to make the meringue for Strawberry Lemon Trifle. From www.marthastewart.com Nutr. Assoc. : 0 0 3378 802 0 0 0 * Exported from MasterCook * Passover Sponge Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- margarine -- for pan matzo meal -- for pan 4 large eggs -- separated 1/2 cup sugar 1 pinch salt grated zest of 1 orange 1/2 cup potato starch Preheat the oven to 350º. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment. Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in. Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 2g Fat (17.4% calories from fat); 3g Protein; 21g Carbohydrate; 0g Dietary Fiber; 94mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates. NOTES : This light cake provides the layers for our Strawberry Lemon Trifle. From www.marthastewart.com Nutr. Assoc. : 0 0 0 0 0 1012 0 Quote Link to comment Share on other sites More sharing options...
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