Trifle Recipe - Raspberry Lemon Trifle
With Angel Food Cake for Dessert
This Trifle Recipe is made with angel food cake cubes and fresh raspberries, layered with whip cream and lemon curd. Lemon curd can be found at the grocery store near the jam and jelly section. This recipe calls for 1/2 of an angel food cake, you can wrap the other half and freeze it for another time, or slice it and serve it with berries and whipped cream!
*Note - This dessert (or breakfast!) recipe can be made and then refrigerated up to 6 hours in advance.Ingredients 1/2 of a store purchased angel food cake
1 1/2 cups whipping cream
1/4 cup icing (confectioners) sugar
3/4 lemon curd
2 tbsp. orange juice
2 cups fresh raspberries
1 tbsp. granulated sugar
mint sprigs, for garnish (optional)
DirectionsUsing a wet knife (serrated), cut the angel food cake into 3/4 inch cubes, and set aside. In a bowl, with an electric mixer, beat the cream and the icing sugar until soft peaks form. In a small bowl, toss the fresh raspberries with the granulated sugar. Slightly crush the raspberries to release a tiny bit of the raspberry juice. To arrange the Trifles: Divide the cake cubes, whipping cream, lemon curd and the raspberries evenly, layering them (starting with the cake cubes on the bottom) into 6 tall glass goblets or parfait glasses. If desired, garnish with fresh mint sprigs just prior to serving. Makes 6 servings. *This recipe is adapted from a recipe in my local newspaper, "the Hamilton Spectator".
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