Trifle with strawberries & caramel-coated bananas pt 1

Yield: 16 Servings

Measure Ingredient
\N \N Nonstick vegetable oil spray
10 larges Eggs, room temperature
1 cup Plus 4 tablespoons sugar
3½ teaspoon Vanilla extract
1 teaspoon Salt
1 cup Plus 4 tablespoons all purpose flour
5 tablespoons Unsalted butter, melted, lukewarm
1½ cup Whole milk
1 \N Vanilla bean, split lengthwise
6 larges Egg yolks
⅓ cup Sugar
2½ tablespoon All purpose flour
½ cup Chilled whipping cream
1 cup Sugar
⅓ cup Plus 5 tablespoons water
\N \N Powdered sugar
⅔ cup Raspberry jam
8 tablespoons Dark rum
2 \N Baskets (1-pound) fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
8 mediums Bananas, peeled, cut into 1/3-inch-thick slices
\N \N Additional fresh strawberries
\N \N Additional bananas
\N \N Whipped cream
\N \N Fresh mint sprigs(optional)

CAKE

CUSTARD

CARAMEL SYRUP

ASSEMBLY

Cake: Preheat oven to 350F. Lightly spray 15½ x 10 ½ x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper.

Using electric mixer, beat 5 eggs, ½ cup plus 2 tablespoons sugar, 1-¾ teaspoons vanilla and ½ teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. Sift ½ cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. Drizzle 2 ½ tablespoons butter over and fold in gently (do not overmix or batter will deflate). Pour batter evenly into prepared pan.

Custard: Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours. Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Syrup: Stir sugar and ⅓ cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.)

Assembly: Sift generous amounts of powdered sugar over 2 kitchen towels. Cut around pan sides to loosen cakes. Turn cakes out onto prepared towels. Peel off paper.

Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over 1 piece of each cake. Gently press second piece of each cake onto jam.

Cut cake sandwiches crosswise into ¾-inch-wide strips. Arrange enough cake strips in 3 ½- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Top with half of sliced berries, arranging some to show at sides of dish.

continued in part 2

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