Lemon Angel Trifle Recipes

LEMON TRIFLE

Steps:

• In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

LEMON ANGEL TRIFLE

Steps:

• Break angel cake into walnut-size pieces and put in a bowl.
• Sprinkle gelatin over water in a bowl.
• 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.
• Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
• Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
• Place into 10-inch springform pan. Refrigerate for several hours or overnight.
• 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.

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

LIMONCELLO TRIFLE

Steps:

• Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
• Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
• Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.

LEMON TRIFLE

Steps:

• Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
• Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.

LEMON CLOUD TRIFLE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
• With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
• Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
• Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.
• For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
• Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
• Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
• For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely.
• Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
• Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

STRAWBERRY-LEMON ANGEL FOOD TRIFLE

Steps:

• Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
• Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
• In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
• Arrange a few strawberries on top.
• Serve immediately, or cover with saran wrap and chill until serving time.