Lemon-Fruit Lasagna

Food Service Search Staff

INGREDIENTS: Lemon-Cream Layer:
1 3/4 oz. unflavored gelatin
1 cup water
2 cups lemon juice
¼ tsp. lemon zest
8 oz. granulated sugar
6 oz. egg whites
4 oz. granulated sugar
1 ¼ qt. whipping cream

Chocolate Layer:
12 oz. butter, softened
12 oz. powdered sugar
12 oz. egg whites
12 oz. cake flour
12 oz. all-purpose flour
6 oz. cocoa powder, unsweetened

Fruit layer:
1 ½ quarts fresh nectarines or pared peaches, sliced
1 quart maraschino cherry halves, drained
30 maraschino cherries, with stemsDIRECTIONS: For lemon-cream layer:
Soften gelatin in water; heat over low heat, stirring constantly, until gelatin dissolves. Add lemon juice, zest, and 8 ounces sugar. Stir until sugar dissolves. Whip egg whites until soft peaks form; slowly add 4 ounces sugar and beat until stiff peaks form. Whip cream until soft peaks form. Fold beaten egg white and whipped cream into gelatin mixture. Pour into 12 x 20 x 2-inch pan. Refrigerate until firm and chilled.

For chocolate layer:
Cream butter and sugar. Whip egg whites until soft peaks form. Gradually add whites to creamed mixture. Mix flours and cocoa; fold into egg white mixture. Roll dough and cut into 2 x1/8-inch strips. Place strips on parchment-lined baking sheet and bake at 350¦F for 6 minutes. Cool on rack.

To assemble:
Cut lemon-cream layer and chocolate layer into 3 ½ x 2-inch pieces. Place lemon-cream layer on serving plate, top with about ¼ cup nectarine or peach slices, and 1 or 2 Tbsp. maraschino cherry halves and chocolate layer. If desired, place parchment paper over part of top layer and sprinkle with powdered sugar. Garnish with fruit slices and maraschino cherry.SERVINGS:30 servingsFrom:From: Westin Hotels and Resorts, SeattlePHOTO CREDIT:Photo Credit: NATIONAL CHERRY FOUNDATION