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Lemon Angel Trifle

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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1 Comment

Anonymous's picture
What do you do with the other tablespoon of lemon zest and also the 1 cup of heavy cream has no direction.