Lemon Angel Trifle
|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.