Lemon Angel Trifle
Published July 8, 1989
- Total Time
- 25 minutes, plus overnight refrigeration
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Ingredients
1 large angel cake or 2 angel cake loaves
1 envelope unflavored gelatin
½ cup cold water
¾ cup lemon juice
1 ¼ cups sugar
6 eggs, separated
2 tablespoons grated lemon rind
2 cups heavy cream
2 tablespoons rum
1 pint strawberries, sliced and lightly sugared
Nutritional analysis per serving (12 servings)
41 grams carbs; 125 milligrams cholesterol; 355 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 1 gram trans fat; 2 grams fiber; 195 milligrams sodium; 8 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break angel cake into walnut-size pieces and put in a bowl.
- Step 2
Sprinkle gelatin over water in a bowl.
- Step 3
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.
- Step 4
Beat egg whites until foamy. Gradually beat in remaining ¾ cup sugar until mixture is stiff. Fold into yolk mixture.
- Step 5
Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
- Step 6
Place into 10-inch springform pan. Refrigerate for several hours or overnight.
- Step 7
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.
Private Notes