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Lemon Angel Trifle's picture
  Angel food cake 1 (About 8 Or 1 0 Inches In Diameter)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Lemon juice 3⁄4 Cup (12 tbs)
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Grated lemon zest 3 Tablespoon
  Eggs 6 , separated
  Heavy cream 1 Cup (16 tbs)
  Strawberries 6 (For Garnish)

Break the cake up into walnut-size pieces.
Sprinkle the gelatin over the cold water and set aside.
Combine the lemon juice, 3/4 cup of the sugar, 2 tablespoons of the lemon zest, and the egg yolks in the top of a double boiler and cook over hot water, stirring, until the mixture coats the back of a spoon.
Stir in the gelatin mixture and set aside to cool.
Beat the egg whites until they are foamy.
Gradually beat in the remaining 1/2 cup sugar until the mixture is stiff.
Fold the egg white mixture into the cooled yolk mixture along with the angel food cake pieces.
Spoon the mixture into a 9-inch springform pan and refrigerate at least overnight.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2539 Calories from Fat 1075

% Daily Value*

Total Fat 122 g187%

Saturated Fat 64.6 g323.1%

Trans Fat 0 g

Cholesterol 1604.3 mg534.8%

Sodium 774.1 mg32.3%

Total Carbohydrates 323 g107.8%

Dietary Fiber 6.9 g27.8%

Sugars 262.1 g

Protein 60 g119.5%

Vitamin A 101.1% Vitamin C 310%

Calcium 41.4% Iron 35.9%

*Based on a 2000 Calorie diet

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Lemon Angel Trifle Recipe