Lemon Angel Food Cake Trifle

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I love this glass cup dessert as it combines lovely textures and flavors from lemon and blueberries. Rich, creamy, and so delicious.

Prep Time1

Course: Dessert

Servings:

Preheat the oven to 350°F (175°C).
In a medium bowl, combine ½ cup of the sugar with the cake flour. Sift the mixture 4 times to aerate and remove any clumps. Set aside.
Add the egg whites, salt, and cream of tartar to a large mixing bowl. Whip with an electric mixer on high speed until medium-firm peaks form, about 1–2 minutes. With the mixer on medium speed, slowly sprinkle in the remaining 1½ cups of sugar. Continue whipping until the mixture is thick and glossy, then add the vanilla extract and lemon zest. Whip for another 2–3 minutes, or until the meringue is very thick.
Sift about ¼ of the flour mixture over the egg whites. Gently fold it in using a rubber spatula, being careful not to deflate the batter. Repeat this process in four additions, sifting and folding until all the flour is fully incorporated.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top gently with a spatula. Bake for 35–40 minutes, or until the top springs back when lightly touched.
Immediately after baking, invert the pan (turn it upside down) onto a cooling rack. Let the cake cool completely in the pan before removing.

Place the blueberries in a small saucepan over medium heat. As they warm up and release their juices, gently mash them with a wooden spoon to help break them down. Once the mixture begins to bubble, stir in the sugar. Continue cooking for a few more minutes, until the berries are soft and starting to fall apart.
In a small bowl, dissolve the cornstarch in 1 tablespoon of water to make a slurry. Stir it into the blueberry mixture and bring it back to a gentle boil. Cook for 1–2 minutes, or until the compote thickens. If it’s still too thin for your liking, you can stir in a little more slurry, a teaspoon at a time.
Tip: If you’re using frozen fruit, you might notice extra liquid. Feel free to spoon out a bit (about ¼ cup) to help the compote thicken and concentrate the flavor.
Once done, remove from heat and let it cool to room temperature. Use right away or store in the fridge in an airtight container.

Add the mascarpone, whipping cream, vanilla extract, and sugar to a medium mixing bowl or the bowl of a stand mixer.
Before turning on your mixer, stir everything quickly with a wooden spoon or rubber spatula to avoid splashing. Whip the mixture until it becomes smooth, creamy, and slightly thickened.
Taste and adjust the sweetness or vanilla as needed.
Serve immediately or refrigerate until ready to use.

Cut your cake into bite-sized squares. Place a cake layer on the bottom of your container, top with fruit compote, then the faux Devonshire. Keep layering until you reach the top of your container. Chill in the refrigerator before eating.