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.