Pistachio Rhubarb Trifle

Pistachio Rhubarb Trifle
Photo by David Loftus

Ingredients

  • 1 15- by 10- by 1-inch baking pan
  • Vanilla custard
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Rhubarb purée
  • 1 tablespoon light Fino Sherry
  • 1 3- to 3 1/2-qt glass trifle or soufflé dish
  • + 12 more ingredients
    • 2 tablespoons unsalted shelled pistachios
    • 1 cup heavy cream
    • 1 ½ cups sugar
    • parchment paper
    • 1 tablespoon sugar
    • ½ cup unsalted shelled pistachios
    • 8 large egg yolks
    • ½ teaspoon salt
    • ½ cup all-purpose flour
    • 3 tablespoons whole milk
    • 4 large egg whites
    • Sherry syrup

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. Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely gro...

View full recipe at Epicurious

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