Strawberry Angel Verrine 2010 Dessert Kiosk

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Angel Food Cake
12 egg whites
1/2 teaspoon of Cream of Tartar
1 1/2 cups confectioners sugar
1 cup cake flour

Strawberry Sauce
6 large strawberries
2 tablespoons water
3 tablespoons strawberry jam

Strawberry Angel Verrine
Angel Food Cake cubes
1 1/2 cups prepared vanilla pudding
Strawberry Sauce
6 to 12 strawberries, diced

For angel food cake:
1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes

For Strawberry sauce:
Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.

To serve:
1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.

Cook’s Notes : served as a start or finish to a meal, a verrine is from the French word verre for “glass” and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version