A summer barbeque just isn’t complete without a light and refreshing dessert. This trifle recipe is sure to delight your family and friends. Who could resist layers of angel food cake, lemon crème and fresh strawberries? Not only does it make a visually stunning presentation, but it tastes as good as it looks and it’s easy to prepare.I found the ingredients in this recipe to be more than needed for the size of my trifle dish; but, no fear, Mike didn’t hesitate to help “dispose” of the excess (with spoon in hand…lol)!
First, hull and vertically slice your strawberries. Set aside. Cut your angel food cake into 1” cubes and set aside.
Next, prepare the whipped cream. I usually refrigerate my bowl and beater attachments (or whip attachment for a stand mixer) for about 15 minutes before whipping the cream. I also use a metal bowl, as this helps maintain a cooler temperature while beating. The beating process generates heat, which could keep your cream from thickening; so, you’ll end up with frothy cream instead of whipped cream. (If you’re rushed for time, you could always put the beaters and bowl in the freezer for just a few minutes.) Start beating your cream slowly, not on a high setting, or the cream will literally fly everywhere. As the cream starts to thicken, increase the speed of the mixer. Continue beating until you get a soft peak; the peak should bend over at the top when you lift the beater attachment(s). If you overbeat, your cream will literally turn to a butter texture, which you don’t want.
Gently fold the lemon pie filling into the whipped cream. Now add lemon zest and Limoncello. Although the original recipe refers to these ingredients as “optional”, I highly recommend that you include them. It enhances the lemon crème to a whole new level.
Now you’re all set to get “creative” and start layering in your trifle dish (or dessert dishes, if you don’t own a trifle dish). Generally, rule of thumb is 3 layers, so keep that in mind when portioning your ingredients. Start with a layer of strawberries. In a trifle dish, presentation is important, so, press some of the strawberries against the dish edges. Next add a layer of angel food cake cubes, followed by a layer of lemon crème. Repeat this layering process two more times. Your top layer should be the lemon crème.
Garnish the top with a few sliced, or whole strawberries. If your top isn’t overflowing (like mine was), cover with plastic wrap and refrigerate until serving time. Now don’t you feel like an artist? You just created a visual masterpiece (and a yummy one too)!
STRAWBERRY-LEMON ANGEL FOOD TRIFLE
Source: Food.com/BecR
Posted by: www.meldingmagic.com
INGREDIENTS:
- 2 pounds fresh strawberries, sliced
- 10-1/2 ounces prepared angel food cake, cut into 1-inch cubes
- 2 (21-ounce) cans prepared lemon pie filling (or lemon pudding)
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 2-1/2 Tablespoons powdered sugar
- 1 teaspoon finely grated lemon zest
- 1 to 2 Tablespoons Limoncello lemon liqueur
DIRECTIONS:
1. Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
2. Gently fold lemon filling into the whipped cream. Add lemon zest and Limoncello.
3. In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon crème
mixture.
4. Garnish with a few strawberries. 5. Serve immediately, or cover with plastic wrap and chill until serving time.
