PEAR TRIFLE WITH EGG WHITE SUBSTITUTE BASE AND EGGLESS CUSTARD
Total Time: 1 hour and 55 minutes
Preparation Time: 1 hour and 30 minutes
Cooking Time: 25 minutes
Servings: 8
Ingredients:
- 3 egg white substitutes
- 1/2 cup granulated sugar
- 1/4 cup soymilk
- 2 tablespoons lemon juice
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- 2 cups soymilk
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons sweet sherry
- 2 tablespoons port wine
- 1 pear, sliced
- 1/3 cup raspberry preserves
- Sliced almonds and raspberry jam for garnish
Nutritional Information (Per Serving):
- Calories: 253.8
- Fat: 3.9g
- Saturated Fat: 0.4g
- Cholesterol: 0mg
- Sodium: 172.5mg
- Carbohydrates: 48.9g
- Fiber: 3.9g
- Sugar: 27.9g
- Protein: 6.2g
Instructions:
-
Preheat the Oven:
- Preheat your oven to 350 degrees.
-
Prepare the Egg White Substitute Base:
- Beat the egg white substitutes until stiff using an electric mixer.
- Fold in the sugar, soymilk, and lemon juice. Beat until well combined.
- In a separate bowl, combine the whole wheat pastry flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg white mixture, beating until velvety smooth.
- Pour the batter into a lightly oiled 9×13-inch baking pan.
- Bake for 25 minutes or until the top is golden and a knife inserted into the center comes out clean.
-
Prepare the Custard:
- In a heavy saucepan, combine cornstarch and sugar.
- Pour in enough soymilk to dissolve the cornstarch and sugar. Whisk in the remaining soymilk.
- Place the saucepan over moderate heat, whisking continuously to prevent lumps.
- Bring the mixture to a simmer, whisking frequently until thickened.
- Remove from heat, stir in vanilla extract and lemon juice. Allow the custard to cool to room temperature.
-
Assemble the Trifle:
- Once the cake base has cooled, cut it into 4 to 6 sections and split each section in half through the center.
- Spread the bottom halves with raspberry preserves, then cover with the tops.
- Cut the sandwiched cake into approximately 1×2-inch fingers.
- Assemble the trifle in a trifle dish or a 10-inch round, preferably clear-glass casserole dish (at least 3 to 4 inches deep) in the following layers:
- Half of the cake fingers
- Sprinkle with half of the sherry or port
- Half of the custard
- Pear slices
- Remaining cake fingers
- Remaining sherry or port
- Remaining custard
-
Final Touch and Serving:
- Sprinkle the top with sliced almonds and decorate with small dots of raspberry jam in an irregular or regular pattern.
- Chill the trifle thoroughly before serving.
Enjoy this delectable Pear Trifle with a light and airy egg white substitute base paired with a luscious eggless custard – a perfect, festive dessert for any occasion!
