Lemon Angel Trifle

Directions

1. 1
   Break angel cake into walnut-size pieces and put in a bowl.
2. 2
   Sprinkle gelatin over water in a bowl.
3. 3
   In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind.
4. 4
   Stir and cook over hot water until thick.
5. 5
   Remove from heat and stir in gelatin mixture.
6. 6
   Set aside to cool.
7. 7
   Beat egg whites until foamy.
8. 8
   Gradually beat in remaining 3/4 cup sugar until mixture is stiff.
9. 9
   Fold into yolk mixture.
10. 10
    Beat one cup of cream until stiff and fold into yolk mixture.
11. 11
    Fold mixture into angel cake pieces.
12. 12
    Place into 10-inch springform pan.
13. 13
    Refrigerate for several hours or overnight.
14. 14
    When ready to serve, beat remaining 1 cup cream until stiff.
15. 15
    Fold in rum.
16. 16
    Spoon over top of trifle and top with sugared berries.
17. 17
    Remove ring from springform and serve.