Lemon Angel Trifle

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 Information

  • Nutritional analysis per serving (12 servings)

    383 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 9 grams protein; 147 milligrams cholesterol; 264 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

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. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.
4. Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
5. Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
6. Place into 10-inch springform pan. Refrigerate for several hours or overnight.
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.