Lemon Angel Trifle Recipe
Ingredients
1 angel food cake about 8 or 1 0 inches in diameter
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup fresh lemon juice
1 1/4 cups granulated sugar
3 tablespoons grated lemon zest
6 eggs, separated
1 cup heavy cream
A few strawberries 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.
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.
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