I love simple desserts. I mean, I love complicated ones too, but when I happen to be extremely pregnant and the baby is getting extremely heavy, making standing very exhausting, I start to really love simple things.
This dessert was super simple. I did make the lemon curd from scratch simply because it’s not hard AND store bought lemon curd can be kind of expensive. However, you COULD make this even easier by purchasing a couple jars of lemon curd from the store.
You could also make the dessert more complicated if you were to make your angel food cake from scratch. Angel food cake from scratch is delicious, so light and fluffy and amazing. But I was going to easy here, so I did purchase one from the store.
Of course you also have the wonderful option of making individual portions or using a trifle bowl and making one big one. You really can use any kind of container for a trifle and whatever size you want, but it IS nice to use a clear container so you can see the pretty layers – especially if, unlike myself, you have a knack for making nice even and pretty layers. I tend to glop things in but I think gives it a more, ummm, rustic look….
This dessert was not only easy to throw together but it tasted amazing. Just the lightness of the combination of lemon and light, fluffy cake and whipped cream was just what you want for a spring afternoon.
Or Easter as the case may be.
It really was the perfect Easter dessert, I ended up not actually serving it though, simply because after eating ham and scalloped potatoes and rolls and salad we were all simply to stuffed to eat dessert.
So our lovely guests went home, and I partook of the trifle later, by myself in the privacy of my living room, where I could lick my bowl clean without anyone seeing me.
I even hid from my kids.
I didn’t want to set a bad example after all.
- 1 angel food cake, cut into chunks
- dessert wine like sherry or lemonade for a non-alcoholic version
- 1½ cups lemon curd (click here for homemade recipe)
- 2 cups whipped cream
- Place a layer of cake in the bottom of trifle dish.
- Sprinkle with a tablespoon or so of sherry or lemonade.
- Cover with lemon curd.
- Top with whipped cream.
- Repeat layers as many times as you can to fill the dish.
- Chill for at least one hour, up to 24 hours before serving.