Summer is here…..fruit abundant….your turn to take the dessert to the party. This one will do it for you.
- 6 egg whites
- pinch of salt
- 1/2 tsp. cream of tartar
- 1 1/2 cups sugar
- 1 tsp. pure vanilla extract
- 1/4 cup light rum
- 1 1/2 cup heavy whipping cream
- whole berries, fresh
- drained pineapple slices, chopped
The day before you need this, let the egg whites come to room temperature in a mixing bowl for one hour. Butter the bottom only of a 9 inch tube pan.
Preheat the oven to 450 degrees. To the egg whites, add the salt and cream of tartar and beat until frothy. On high speed, add 2 tbsp. at a time beating well after each addition. Add the vanilla and beat until stiff peaks form. Turn into the tube pan, spreading evenly.
Place the pan in the middle of the oven and immediately turn off the heat. Let stand in the oven for overnight.
In the morning, loosen the edges carefully with a spatula and put on a serving plate. Sprinkle the surface with the rum and refrigerate until well chilled (at least 5 hours).
When ready to serve, frost the top and sides with the whipped cream and top with the strawberries and fill the center with the chopped pineapple.
With a big smile on your face, take a bow and serve this fantastic, light dessert with flair.
Baked Banana Pudding
This is an addictive pudding and your kids will be fighting over the last of this dessert.
- 2 cups half and half
- 1/4 cup sugar
- 1/2 cup flour
- pinch of salt
- 3 large eggs, separated,
- 2 tbsp. butter, room temperature
- 2 tbsp. best quality vanilla extract
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 1/4 cup icing sugar
- about 44 vanilla wafers (half of a 12 oz. box)
- 3 ripe bananas, sliced 1/4 inch thick pieces
For the pudding, using a double boiler set over simmering water, combine the half and half and sugar. Whisk in the flour and salt until combined (about 2 minutes) then remove from heat.
Place the egg yolks in a separate bowl and gradually add half of the hot mixture, constantly whisking to temper the eggs. Return this mixture to the remaining hot mixture back on the stove. Cook, stirring constantly until thickened and the consistency of pudding. This should take about 10 minutes. Remove from the heat and stir in the butter and vanilla. set aside.
Prheat oven to 350 degrees. For the meringue beat the egg whites for about a minute. Add the cream of tartar, vanilla and icing sugar and beat on high until stiff peaks form.
In an 8 inch square baking dish cover the bottom with the wafers. Top with half of the banana slices and one half of the pudding. Make a second layer, ending with the pudding. With a spatula, spread the meringue over the top of the pudding and form attractive peaks.
Place in the oven and bake for 15-20 minutes until the top turns a golden brown. Let cool down to room temperature (if you can wait that long) and serve to your adoring public.
In a word: Yummy