Pistachio Rhubarb Trifle

Name: Pistachio Rhubarb Trifle
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoons almond extract; 8 servings Vanilla custard; 4 larges egg whites; 8 larges egg yolks; 237 milliliters chilled heavy cream; 8 servings Rhubarb purée; 1 teaspoons salt; 1 Tbsp light Fino Sherry; 8 servings Sherry syrup; 1 Tbsp sugar; 2 Tbsps unsalted shelled pistachios, chopped; 1 teaspoon vanilla extract; 3 Tbsps whole milk

The recipe Pistachio Rhubarb Trifle could satisfy your Scottish craving in about 5 hours. Watching your figure? This gluten free and vegetarian recipe has 388 calories, 12g of protein, and 23g of fat per serving. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of rhubarb purée, egg whites, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Mother's Day will be even more special with this recipe.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Baking Pan

Oven

Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour).

Ingredients you will need

Pistachio Nuts

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles.

Equipment you will use

Baking Pan

Bake cake until golden and springy to the touch, 20 to 25 minutes.

Equipment you will use

Oven

Cool cake in pan on a rack 20 minutes.

Equipment you will use

Frying Pan

Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.

Equipment you will use

Frying Pan

Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.

Ingredients you will need

Sherry

Syrup

Equipment you will use

Serrated Knife

Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit.

Ingredients you will need

Custard