Fruit and Custard Napoleon - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

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.

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