INGREDIENTS

INSTRUCTIONS

(optional)  Cake: Preheat oven to 350F. Lightly spray 15 1/2 x 10 1/2 x
1-inch  jelly roll pan with vegetable oil spray. Line bottom of pan
with  waxed paper, extending paper slightly at short ends; spray paper.
Using electric mixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar,
1-3/4 teaspoons vanilla and 1/2 teaspoon salt in large bowl until
mixture triples in volume and is thick enough to fall in heavy ribbon
when beaters are lifted, about 12 minutes. Sift 1/2 cup plus 2
tablespoons flour over batter in 2 additions, gently folding just to
combine after each addition. Drizzle 2 1/2 tablespoons butter over  and
fold in gently (do not overmix or batter will deflate). Pour  batter
evenly into prepared pan.  Custard: Place milk in medium saucepan.
Scrape in seeds from vanilla  bean; add bean. Bring to boil. Whisk
yolks, sugar and flour in medium  bowl until smooth. Gradually whisk in
hot milk mixture. Return  mixture to pan; whisk over medium heat until
custard thickens and  boils, about 4 minutes. Strain into medium bowl.
Press plastic wrap  onto surface. Chill until cold, about 3 hours.
Using electric  mixture, beat cream in medium bowl to stiff peaks. Fold
cream into  cold custard. (Can be prepared 1 day ahead. Cover and
refrigerate.)  Syrup: Stir sugar and 1/3 cup water in heavy small
saucepan over low  heat until sugar dissolves. Increase heat; boil
without stirring  until syrup turns deep amber, brushing down sides of
pan with wet  pastry brush and swirling pan occasionally. Remove from
heat. Add 3  tablespoons water (mixture will bubble vigorously). Stir
until  caramel is smooth. Pour caramel into medium bowl; mix in
remaining 2  tablespoons water. Cool. (Can be made 1 day ahead. Cover;
let stand  at room temperature.)  Assembly: Sift generous amounts of
powdered sugar over 2 kitchen  towels. Cut around pan sides to loosen
cakes. Turn cakes out onto  prepared towels. Peel off paper.  Stir jam
and 2 tablespoons rum in small bowl to blend. Cut each cake  crosswise
in half. Spread half of jam mixture over 1 piece of each  cake. Gently
press second piece of each cake onto jam.  Cut cake sandwiches
crosswise into 3/4-inch-wide strips. Arrange  enough cake strips in 3
1/2- to 4-quart glass trifle dish or bowl to  cover bottom, trimming
strips to fit and allowing jam layer to show  at sides. Brush cake
layer with 2 tablespoons rum. Top with half of  sliced berries,
arranging some to show at sides of dish.  Add banana slices to caramel
syrup; gently stir to coat. Using slotted  soon, remove banana slices,
a few at a time, draining all excess  caramel back into bowl. Layer
half of banana slices atop berries,  arranging some to show at sides of
dish.  Spoon half of custard over bananas, spreading to side of dish.
Repeat  layering with cake, rum, berries, banana slices and custard.
Arrange  remaining cake strips atop custard; press gently to compact.
Brush  with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and
up  to 10 hours.  continued in part 2 Posted to MM-Recipes Digest  by
Julie Bertholf  <jewel1@ix.netcom.com> on Apr 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 485
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 207.1mg
Sodium: 214.9mg
Potassium: 475.2mg
Carbohydrates: 82.4g
Fiber: 3.9g
Sugar: 42.3g
Protein: 10.1g