Hazelnut Sponge Trifles with Brandy-Roasted Miniature Pears and Vanilla Crème Anglaise
 
Makes 6 servings
Ingredients
  • 5 large eggs, separated
  • 1 cup sugar, divided
  • 1 tablespoon orange zest
  • ¼ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup ground toasted hazelnuts
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Vanilla Crème Anglaise (recipe follows)
  • Brandy-Roasted Miniature Pears (recipe follows)
  • Garnish: chopped hazelnuts
Instructions
  1. Preheat oven to 350°. Spray a 15½x10½-inch jelly roll pan with baking spray with flour; line with parchment paper and spray again.
  2. In a large bowl, beat egg yolks, ¾ cup sugar, and orange zest with a mixer at high speed until mixture is pale yellow and forms ribbons. Beat in orange juice and vanilla extract.
  3. In a small bowl, stir together flour, hazelnuts, baking powder, and salt. Gradually add to egg yolk mixture, beating until mixture is combined.
  4. In a medium bowl, beat egg whites with a mixer at medium-high speed until foamy. Gradually add remaining ¼ cup sugar, beating until stiff peaks form. Gently fold beaten egg whites into egg yolk mixture. Spoon batter into prepared pan, spreading in an even layer. Bake until center is set, 15 to 20 minutes. Let cool in pan completely.
  5. Cut cake into cubes, and divide among individual serving dishes. Pour desired amount of Vanilla Crème Anglaise over cake. Arrange desired amount of Brandy-Roasted Miniature Pear halves over top. Garnish with hazelnuts, if desired. Serve immediately.
Recipe by Victoria at https://victoriamag.com/hazelnut-sponge-trifles-brandy-roasted-miniature-pears-vanilla-creme-anglaise-recipe/