Raspberry-Lemon Trifles (just angelfood cake, berries, cream and lemon curd)

By á-47

Ingredients

• 1/2 (about 7 oz) store-bought angel food cake
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 10-oz. jar lemon curd (3/4 cup)
• 2 Tbsp. orange juice
• 1 pint fresh raspberries (2 cups)
• 1 Tbsp. granulated sugar

Preparation

Step 1

Using a wet serrated knife, cut the angel food cake into 3/4" 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 refrigereated for up to 6 hours.