Strawberry & Pistachio Trifle

Strawberry & Pistachio Trifle

 

In the summer issue of Edible Asheville we were thrilled the theme was berries! One of our favorite recipes from the cookbook from the good folks at French Broad Chocolate Lounge. And you thought they were known just for their amazing chocolate! From Co-Owner Jael Rattigan:

“Inspired by the luscious strawberries showing up at the markets this spring, we created this pretty pink & green trifle,” says Jael. “You’ll probably have extra cake and ice cream. Keep ’em in the freezer for a dessert emergency!”

Makes 6 to 8 servings

For the pistachio cake:

2 sticks (1 cup) unsalted butter, softened

5 ounces (1 1/4 cups) pistachio flour

3 3/4 ounces (3/4 cup) all-purpose flour 10 ounces

(2 1/2 cups) confectioners’ sugar

8 large egg whites, at room temperature

For the mascarpone cream:

8 ounces mascarpone, at room temperature

3 large egg yolks

4 ounces (1/2 cup) sugar

1 cup whipping cream

1/2 vanilla bean pod, seeds scraped and reserved, or 1 teaspoon vanilla extract

For serving:

Strawberry Ice Cream (recipe follows) Chocolate wafer cookie (optional but encouraged) To prepare the pistachio cake, melt the butter in a medium saucepan over medium heat. Reduce the heat to low, and cook until dark golden, taking care not to let it burn, 7 to 10 minutes. Set aside to let cool to room temperature. Preheat oven to 350°F. Line a 13 x 9-inch baking pan with parchment paper. Combine the pistachio flour, all-purpose flour, and confectioners’ sugar in the bowl of a standing mixer; whisk to blend. Add the egg whites all at once and mix, using the paddle attachment, on medium speed for 3 minutes. Add the butter and mix on medium speed until the batter is thickened, about 3 minutes. Pour the batter into the prepared pan. Bake for 15 minutes, rotate the pan, and bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes more. Let the cake cool in the pan on a wire rack. To prepare the mascarpone cream, first place the mascarpone in a medium bowl. Beat the egg yolks in a medium-size mixing bowl at medium speed of an electric mixer, using the whisk attachment, until they are thick and pale, 3 to 5 minutes. Bring the sugar and 2 tablespoons water to a boil in a small saucepan, stirring until the sugar melts. Boil, without stirring, until the syrup registers 250 degrees F. on a candy thermometer. With the stand mixer running, gradually pour the hot sugar syrup into the yolks; continue to beat until the bowl is cool to touch. Clean the whisk attachment. Pour the cream into a large mixing bowl and beat until soft, firm peaks form. Add half of the whipped cream to the softened mascarpone and fold to combine. Add the cooled yolk mixture and whisk to combine. Fold in the remaining whipped cream and vanilla bean seeds. To assemble the dessert, use a biscuit cutter or circle pastry cutter to cut cakes to fit the dessert glasses you will use. Place a circle of cake in the bottom of each. Spoon or pipe in a layer of mascarpone to come halfway to two-thirds up the sides of each glass. Top with another cake circle; add a scoop of Strawberry Ice Cream and a cookie, if desired.

Strawberry Ice Cream Makes about 2 cups

1 pint fresh strawberries, caps removed 1 cup plus 1 tablespoon sugar, divided 1 tablespoon lemon juice 2 large eggs 1 cup heavy whipping cream 1 cup whole milk Combine the strawberries, 1/4 cup plus 1 tablespoon of the sugar, and lemon juice in a bowl; let stand for 1 hour. Puree the strawberry mixture in a blender until smooth. Beat the eggs until they are light and fluffy in a medium mixing bowl with a hand-held electric mixer, about 4 minutes. Gradually add the remaining 3/4 cup sugar, about 3 tablespoons at a time, mixing after each addition. Beat in the cream, milk, and strawberries in three additions at low speed. Freeze in an ice cream maker according to manufacturer’s directions.

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