Rec: Passover English Trifle

[Guest guest]

Source: Vegetarian Fat Free Passover Recipes

(http://euler.ecs.umass.edu/pass-veg)

 

This recipe reads more complicated than it really is. This makes a

spectacular dessert, especially if layered in a glass bowl. Well worth the

effort. There

are 3 components: Angel Food Cake, Orange Pudding, and Fruits. I find that

making the cake ahead and letting it dry out is helpful. I also make the pudding

ahead, and just assemble the trifle shortly before the Seder. I have used an

assortment of fruits, and I have used just strawberries. If you want to be

totally vegan (with no eggs), serving just the pudding and strawberries would be

delicious and easy.

 

The web site said that the recipe was developed by Leslye Michlin Borden and

published in the LA Times in 1991.

Ingredients:

1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows)

1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)

Up to 1 cup Passover Sherry (I don't use alcohol, so I substitute orange

juice)

2 cups sliced strawberries

2 bananas, sliced

2 cups fresh pineapple, cut into chunks, or the Kosher for Passover canned

equivalent

2 oranges, peeled and broken into sections

4 kiwis, peeled and sliced

 

To assemble trifle:

Cut cake in 1-inch fingers (I just break into chunks.) Let stand uncovered

for a few hours to slightly dry out. (Trifle is usually made with stale cake.)

Arrange cake pieces around bottom and sides of deep glass bowl or trifle dish.

Sprinkle with 1/3 cup Sherry or orange juice. Arrange about 1/2 the sliced

fruit on and around cake pieces. Pour over 1/2 of pudding. Add another layer of

cake pieces. Sprinkle with more sherry or orange juice. Pour over remaining

pudding. Cover and refrigerate until fully chilled and ready to serve. To serve,

heap remaining fruit on top of trifle. Serve at once. Makes 20 servings. Per

serving: 210 calories; .5 grams fat

 

NO-CHOLESTEROL PASSOVER ANGEL FOOD CAKE

 

1-3/4 cups sugar (can use less sugar)

1-1/4 cups matzo cake meal

2 Tbsp finely grated orange zest

1-3/4 cups egg whites (about 12 large eggs)

1/2 tsp salt

2 Tbsp orange juice

 

Combine 3/4 c sugar, matzo cake meal & orange zest in bowl. Beat egg whites

and salt in large mixer bowl until soft peaks form. Gradually add remaining 1

cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after

each addition. Continue beating until stiff peaks form. Fold in matzo meal

mixture, 1/4 at a time. Use 15 under-and-over strokes for each addition,

slightly

turning the bowl after each stroke. Fold an additional 10 strokes. Pour batter

into ungreased 10 inch tube pan. Bake at 325 degrees 50 minutes to an hour, or

until cake springs back to touch. Remove from oven, immediately invert pan &

cool.

 

NO-CHOLESTEROL PASSOVER ORANGE PUDDING

 

1/2 cup sugar (can use less sugar)

4-1/2 Tablespoon Passover potato starch

4 cups strained orange juice

1 teaspoon grated orange zest

 

Combine sugar & potato starch in medium saucepan. Slowly pour in orange

juice, stirring with whisk if necessary, to prevent lumps from forming. Add

zest.

Cook over low heat, stirring constantly until mixture is smooth and thickened,

about 20 minutes. Cover & chill before using. Can be made a day ahead.

 

Michele in Chicago