Fruit and Custard Napoleon


Bourbon Pecan Crust

  • 1/2 c pecans-ground fine

  • 1 c nilla wafers (can substitute animal or graham crackers)

  • 2 tbs corn syrup

  • 2 tbs cocoa powder

  • 2+ tbs powdered sugar

  • 2 tbs bourbon (I subbed 1 tbs each maple syrup and coconut milk for the bourbon)

Sprinkle in additional powdered sugar until it gets to a thick playdough consistency

Angel Food Cake

  • 10 (1 1/2 c) egg whites

  • 1 tsp cream of tartar

  • 1 tsp vanilla flavor

  • 1 tsp almond flavor

  • 1 1/4 c cake flour

  • 1 3/4 c sugar

Whip first 4 ingredients to firm peaks and slowly add flour and sugar sifted together. Pour into ungreased pan and bake at 325 degrees until golden. Invert (upside down) pan and let cool.


  • 1 c water

  • 2 c sugar

Cook on medium heat and reduce until it is slightly amber colored and 'syrupy.' It will be thick like cold maple syrup. Slowly mix in 1/4 c red wine.

Garnish with seasonal fruit such as strawberries, oranges, black or raspberries. I used toasted coconut rings and orange twists.