Lemon Angel Trifle Recipe

Name: Lemon Angel Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large angel cake or 2 angel loaves; 1 envelope unflavored gelatin; 1/2 c. cold water; 3/4 c. lemon juice; 1 1/4 c. sugar; 6 eggs, separated; 2 Tbsp. rum; 1 pt. strawberries, sliced and sugared; 2 c. heavy cream; 2 Tbsp. grated lemon rind

Servings: persons

1 large angel cake or 2 angel loaves
1 envelope unflavored gelatin
1/2 c. cold water
3/4 c. lemon juice
1 1/4 c. sugar
6 eggs, separated
2 Tbsp. rum
1 pt. strawberries, sliced and sugared
2 c. heavy cream
2 Tbsp. grated lemon rind

1
Break angel cake into walnut size pieces and put in a bowl. Sprinkle gelatin over water in bowl.
2
In top of double boiler, mix lemon juice with 1/2 cup sugar, egg yolks and lemon rind.
3
Stir and cook over hot water until thick.
4
Remove from heat and stir in gelatin mixture.
5
Set aside to cool.
6
Beat egg whites until foamy. Gradually beat in 1/2 cup of sugar, until mixture is stiff.
7
Fold into yolk mixture.
8
Beat 1 cup of cream until stiff and fold into yolk mixture.
9
Fold mixture into cake pieces.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large angel cake or 2 angel loaves, 1 envelope unflavored gelatin, 1/2 c. cold water, 3/4 c. lemon juice, and more.

Yes, Lemon Angel Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Angel Trifle

How did you like this recipe?

Frequently Asked Questions