Pistachio Rhubarb Trifle
- Make cake: - Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper.
Keywords
- Pistachio Rhubarb Trifle
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Cooking tools:
- Food processor
- Hand mixer
- Offset spatula
- Pastry brush
- Cooling rack
- Baking pan
- Trifle dish
- Bread knife
- Plastic wrap
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 1/2 cup all-purpose flour plus additional for dusting
- 1 1/2 cups sugar
- 1/2 cup unsalted shelled pistachios
- 1/2 teaspoon salt
- 8 large egg yolks
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 large egg whites
- Sherry syrup
- Vanilla custard
- Rhubarb puree
- 1 cup chilled heavy cream
- 1 tablespoon sugar
- 1 tablespoon light Fino Sherry
- 2 tablespoons unsalted shelled pistachios, chopped
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