LEMON ANGEL TRIFLE

Lemon Angel Trifle image

Provided by Marian Burros

Categories dessert

Time 25m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 large angel cake or 2 angel cake loaves
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup lemon juice
1 1/4 cups sugar
6 eggs, separated
2 tablespoons grated lemon rind
2 cups heavy cream
2 tablespoons rum
1 pint strawberries, sliced and lightly sugared

Steps:

Break angel cake into walnut-size pieces and put in a bowl.
Sprinkle gelatin over water in a bowl.
In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.
Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
Place into 10-inch springform pan. Refrigerate for several hours or overnight.
When ready to serve, beat remaining 1 cup cream until stiff. Fold in rum. Spoon over top of trifle and top with sugared berries. Remove ring from springform and serve.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 210 milligrams, Sugar 26 grams, TransFat 0 grams