1Angel Food Cake Mixwe prefer Duncan Hines or Betty Crocker
2poundsfresh strawberries
2Tablespoonssugar
FOR LEMON MOUSSE
1 cup heavy whipping cream
¼ cup powdered sugar
1 ½ cups lemon curdsee recipe or jar of purchased lemon curd
For Lemon Curd
1 egg
3 egg yolks
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
½ cup fresh lemon juice
2 tablespoons water
2 tablespoons buttermelted
zest of 3 lemons
For Whipped Cream Topping
1cupheavy whipping cream
¼cuppowdered sugar
1teaspoonvanilla
Instructions
Bake angel food cake according to manufacturer's directions. Use a tube pan or 2 loaf pans. Cool upside down.
Dice 1 pound strawberries, mix with 2 tablespoons sugar for filling, set aside.
Slice 1 pound strawberries lengthwise for garnish, set aside
Cream for Lemon Mousse:
In a large bowl beat 1 cup cream and powdered sugar until soft peaks form. Gently fold in lemon curd (see recipe)
For Lemon Curd
Whisk together eggs, egg yolks, and sugar for 2 minutes until the mixture is pale yellow. Whisk in cornstarch and salt, making sure there are no lumps. Whisk in lemon juice, water, and lemon zest until fully incorporated.
In a mixing bowl set over pan of water (double boiler) or heavy sauce pan, pour mixture in and place over medium heat. Whisk mixture continuously for 7 minutes, scraping down the sides every 30 seconds or so. The mixture should deepen in color and become very thick. Cut butter into small pieces and stir in until melted.
Remove from heat and whisk for 1 minute more. Pour in bowl; wrap in plastic wrap and chill in fridge for 1 hour.
For Whipped Cream Topping
Whip 1 cup heavy whipping cream together with powdered sugar and vanilla until stiff peaks form.
To Assemble Trifle
In a clear bowl with straight sides (a trifle bowl), layer half of the angel food cake torn in bite-size pieces. Then add your lemon mousse on top smoothing evenly.
Carefully place sliced strawberries around edge of glass bowl then fill in with layer of diced strawberries/sugar(filling)
Layer the last half of angel food cake torn in bite-size pieces. Spread whipped cream evenly over top and garnish with strawberry slices around the edge of whipped cream. Serve immediately or refrigerate and serve within 2 hours.