1/2 cup all-purpose flour
1/4 cup margarine
1/2 cup white sugar
1 teaspoon salt
1 1/2 teaspoons instant tea powder
1 tablespoon mixed/ready-to-use flavoured food colouring
1/2 cup water
2 1/2 cups egg yolks, beaten
3/4 cup milk powder
1 tablespoon white sugar
1 teaspoon salt
In a medium mixing bowl, combine flour, margarine, sugar and salt.
In a large bowl, combine tea powder and milk. Stir briefly to coat. Add egg yolks, milk, instant/paste powder and fruit flavour. Add enough water to reach the same thickness you will use for the curd. Let rest set 15 minutes, then stir in 2 1/2 cups egg whites, yolk and milk. Return (and continue to chill) to refrigerator, covered, for 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups.
In a small bowl, beat egg whites until soft peaks form, 1 minute. Stir in candied lemon juice.
Mix fruit mix and remaining 4 cups egg whites until well blended, then fold them in one by one, serving the eggned curds flat. Pour half the filling into the filled muffin cups (previously chilled) and top with half the cream. Sprinkle half of the cream on top, and then coat in remaining cream with remaining cinnamon. Bake in the preheated oven for 25 to 35 minutes, or until the custard has completely set.
To make the Streusel Trifle: In a large glass or metal mixing bowl, beat sour cream, 1 tablespoon of the egg substitute, 3 tablespoons of the sugar and 1 tablespoon of the salt until smooth. Pour this mixture into the 9 layers format on the Trifle Pot. Fold diapers, sponge, biscuit and foil over dough; spread with remainder of filling. Chill 30 minutes or until firm. Meanwhile, warm ricotta cheese in microwaveable bowl on microwave safe setting.