INDIVIDUAL RASPBERRY AND BANANA TRIFLES
Steps:
- For sauce:
- Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
- For custard:
- Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
- For cake:
- Preheat oven to 350°F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
- Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
- Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.)
- Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.
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Suraia Akhter
[email protected]These trifles are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time.
I am Lover
[email protected]I made these trifles for my family and they were a huge hit! Everyone loved the light and fluffy texture.
Michael Aiken
[email protected]These trifles are delicious! The raspberry and banana filling is the perfect combination of sweet and tart.
David Parsons
[email protected]I've been making these trifles for years and they're always a favorite. They're perfect for any occasion.
Miguel Flores
[email protected]These trifles are so easy to make and they're always a hit. I love that I can use fresh or frozen fruit.
Indira Parajuli
[email protected]These trifles are delicious! The raspberry and banana filling is the perfect combination of sweet and tart. I will definitely be making these again.
Steven Fitzgerald
[email protected]I've made these trifles several times and they're always a hit. They're the perfect dessert for any occasion.
Emma Bakhos
[email protected]These trifles are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time.
Nazim Nazim
[email protected]I made these trifles for my family and they were a huge hit! Everyone loved the light and fluffy texture.
Betsy Soto
[email protected]These trifles are delicious! The raspberry and banana filling is the perfect combination of sweet and tart.
Brandon Coonrod
[email protected]I've been making these trifles for years and they're always a favorite. They're perfect for any occasion.
Thembekile Mkhabela
[email protected]These trifles are so easy to make and they're always a hit. I love that I can use fresh or frozen fruit.
Fatma Bcdhh
[email protected]I made these trifles for a potluck and they were gone in minutes! Everyone loved them.
Jackie Mackay
[email protected]These trifles are perfect for a summer party. They're light and refreshing, and the colors are so festive.
Claudia Maradiaga
[email protected]I've made this recipe several times and it's always a hit. The trifles are so light and fluffy, and the raspberry and banana filling is delicious.
lamara daxundaridze
[email protected]This is my go-to recipe for a quick and easy dessert. I always have the ingredients on hand and it's always a crowd-pleaser.
Rory
[email protected]I made these trifles for my kids and they loved them! They're so easy to make and they're a healthier alternative to other desserts.
Kh Hsj
[email protected]These trifles were a huge hit at my dinner party! The combination of raspberries and bananas is perfect, and the trifle is so light and fluffy.