Passover English Trifle

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 20
• 1 cup sherry wine (can use less)
• 2 cups strawberries, sliced
• 2 bananas, sliced
• 2 cups pineapple chunks
• 2 oranges, peeled and broken into sections
• 4 kiwi fruits, peeled and sliced
• 1 3/4 cups sugar
• 1 1/4 cups matzo cake meal
• 2 tablespoons orange zest, finely grated
• 12 large egg whites
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 1/3 cup sugar
• 4 1/2 tablespoons potato starch
• 4 cups strained orange juice
• 1 teaspoon orange zest, grated

Recipe

• 1 for the angel food cake:.
• 2 combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
• 3 beat egg whites and salt in large mixer bowl until soft peaks form. gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. beat well after each addition. continue beating until stiff peaks form.
• 4 fold in matzo meal mixture, 1/4 at a time.
• 5 use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. fold an additional 10 strokes.
• 6 pour batter into ungreased 10 inch tube pan.
• 7 bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
• 8 remove from oven, immediately invert pan & cool.
• 9 for the orange pudding:.
• 10 combine sugar & potato starch in medium saucepan. slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. add zest.
• 11 cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
• 12 cover & chill before using.
• 13 can be made a day ahead.
• 14 put it all together:.
• 15 cut cake in 1-inch fingers.
• 16 let stand uncovered for a few hours to slightly dry out. (trifle is usually made with stale cake.)
• 17 arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
• 18 sprinkle with 1/3 cup sherry.
• 19 arrange about 1/2 the sliced fruit on and around cake fingers.
• 20 pour over 1/2 of pudding.
• 21 add another layer of cake fingers.
• 22 sprinkle with more sherry.
• 23 pour over remaining pudding.
• 24 cover and refrigerate until fully chilled and ready to serve.
• 25 to serve, heap remaining fruit on top of trifle and serve at once.