Lemon Angel Trifle Recipe

Name: Lemon Angel Trifle
Yield: 4 servings
Cuisine: American
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

Servings: persons

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

1
Break angel cake into walnut-size pieces and put in a bowl.
2
Sprinkle gelatin over water in a bowl.
3
In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind.
4
Stir and cook over hot water until thick.
5
Remove from heat and stir in gelatin mixture.
6
Set aside to cool.
7
Beat egg whites until foamy.
8
Gradually beat in remaining 3/4 cup sugar until mixture is stiff.
9
Fold into yolk mixture.
10
Beat one cup of cream until stiff and fold into yolk mixture.
11
Fold mixture into angel cake pieces.
12
Place into 10-inch springform pan.
13
Refrigerate for several hours or overnight.
14
When ready to serve, beat remaining 1 cup cream until stiff.
15
Fold in rum.
16
Spoon over top of trifle and top with sugared berries.
17
Remove ring from springform and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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 cake loaves, 1 envelope unflavored gelatin, 1/2 cup cold water, 3/4 cup 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 leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Angel Trifle

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