Pistachio Rhubarb Trifle

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
611
FAT
65%
CHOL
113%
SOD
2705%

Comments

Beautiful!
Andrea R. M. Meyers   •  22 May   •  Report
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Ingredients for 8 servings

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 purée

1 cup chilled heavy cream

1 tablespoon sugar

1 tablespoon light Fino Sherry

2 tablespoons unsalted shelled pistachios, chopped

Special equipment: a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish

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