It is the end of my week of posts for Easter dinner and of course we have gotta end with dessert. I decided to create a trifle recipe. I wanted to create some thing with angel food cake and strawberries. However, I didn’t want it to be your regular old angel food cake, strawberries, and cream. I needed a twist and went for it with a twist of lemon, lemon mousse that is. It turned out great! The whole family loved it. My husband who isn’t a huge lemon fan devoured it. He said it had the perfect balance of lemon without being tart. And if you don’t have a trifle bowl, a large glass bowl will work just as well. So there you have it, my trifle creation.
Today’s virtual Easter dinner recipe is by Aimee from Simple Bites. She is sharing Rosemary Potato Strudel.
If a trifle isn’t what you are looking for, here are a few other yummy suggestions.
- Strawberry Cream Puff Pie
- Lemon Cream Puffs
- Mousse Filled Crepes
- Chocolate Mousse Filled Cream Puffs
- Eclair Torte
- Perfect Lemon Cupcakes with Lemon Buttercream (or just make it as a cake)
- Pineapple Zucchini Cake (use carrots in place of the zucchini)
- Marshmallow Graham Dessert
- Banana Cream Pie
- French Silk Pie
- Basic White Cupcakes with Coconut Butter Cream
- Cupcake Shortcakes
- Sugar Cookie Bars
- Dessert for a Crowd
- White Texas Sheet Cake
- Lemon Buttermilk Cake
- 1 (4 3/4 oz) pkg. Strawberry Danish dessert (found by the gelatin)**
- 2 1/2 cup cold water
- 1 lb. fresh strawberries, sliced
- 1 1/2 cups whipping cream
- 1/2 cup milk (I used skim)
- 1 (3.4 oz) instant lemon pudding
- zest of 1 lemon
- 1 (14 oz) angel food cake, cut into about 1 inch cubes
- extra strawberries for garnish (optional)
- In a large microwave safe bowl, whisk together the danish dessert and cold water. Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes.
- Remove from the microwave and allow danish dessert to cool for 1 hour.
- In a large bowl, whip the whipping cream and milk until soft peaks form. Add the dry pudding to the cream mixture and beat until stiff peaks form. Then fold in the lemon zest.
- Once the danish dessert has cooled for the 1 hour fold in the fresh strawberry slices. It will look like a strawberry sauce.
- In a trifle bowl or large glass bowl, layer 1/2 of the cake cubes followed with 1/2 of the strawberry sauce and the 1/2 of the lemon mousse. Repeat the layers with the remaining ingredients. You can pipe on the last layer of lemon mousse to make it decorative. Chill for at least 3-4 hours before serving. Serves 10-12.
** Strawberry Pie Glaze may be substituted. The danish dessert does have a more gelatin-like consistency after refrigeration, but strawberry pie glaze will work just as good.
This recipe is a Real Mom Kitchen original!