This recipe calls for half of a purchased angel food cake. The remaining half can be wrapped tightly in plastic wrap and frozen. Or serve it with scoops of ice cream and fresh berries. This trifle recipe can be prepared and refrigerated up to six hours ahead.
Start to finish: 30 minutes
Half (about 7 ounces) of a store-bought angel food cake
1½ cups heavy cream
¼ cup powdered sugar
10-ounce jar lemon curd (¾ cup)
2 tablespoons orange juice
1 pint fresh raspberries (2 cups)
1 tablespoon granulated sugar
Fresh mint sprigs, to garnish
Using a wet serrated knife, cut the angel food cake into ¾-inch cubes. Set aside.
In a large bowl, use an electric mixer to beat the cream and powdered sugar until soft peaks form.
In a small bowl, stir together the lemon curd and orange juice.
In another small bowl, toss the raspberries with the granulated sugar. Slightly crush the raspberries to release a bit of the juice.
To assemble the trifles, divide the cake cubes, whipped cream, lemon curd and raspberries evenly, layering them (starting with the cake cubes on the bottom) in 6 large glass goblets or tall sundae glasses. They can be refrigerated for up to 6 hours. Garnish with mint just before serving.