Ingredients
Raspberry Filling
- 16 ounces fresh or frozen raspberries (do not thaw if frozen)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 cup fresh lemon juice (zest lemons before juicing, zest used in cream layer)
Cake and Cream Layer
- 12 cups cubed angel food cake
- 12 ounces light or regular cream cheese, softened to room temperature
- 3/4 to 1 cup half-and-half or evaporated milk
- 2/3 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon extract (optional)
Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare Raspberry Filling: In a medium saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until mixture thickens, about 5-7 minutes. Remove from heat and allow to cool to room temperature or refrigerate until needed. This can be made several days ahead.
- Make Cream Layer: Using an electric mixer (handheld or stand mixer), whip together the softened cream cheese, half-and-half or evaporated milk, sugar, lemon zest, and lemon extract (if using) on medium-high speed until smooth and creamy, approximately 3-4 minutes. Scrape sides of the bowl as necessary to ensure even mixing.
- Combine Cake and Cream: Place cubed angel food cake into a large mixing bowl. Pour the cream cheese mixture over the cake cubes and gently fold to evenly coat all the pieces without breaking them down too much.
- Whip Cream: In a separate bowl, beat the heavy cream and powdered sugar together until soft peaks form. You may use a blender or electric mixer to achieve this.
- First Layer Assembly: In a trifle dish, large glass bowl, or a 9×13-inch dish, spread half of the angel food cake and cream mixture into an even, though not perfect, layer.
- Layer Raspberry and Whipped Cream: Dollop half of the raspberry filling on top of the cake layer without spreading it out. Then, spoon half of the sweetened whipped cream over the raspberries and gently spread into a mostly even layer.
- Repeat Layers: Repeat the layering steps with the remaining angel food cake mixture, raspberry filling, and whipped cream, creating a beautiful, slightly rustic layered dessert.
- Chill: Cover the assembled dessert and refrigerate for at least 2 hours or up to 24 hours to allow flavors to meld and dessert to set. Serve chilled for best flavor and texture.
Notes
- Do not thaw frozen raspberries before making the filling to maintain texture and color.
- Angel food cake can be store-bought or homemade; ensure it is cubed evenly for best layering.
- The amount of half-and-half or evaporated milk can be adjusted between 3/4 to 1 cup depending on desired creaminess.
- Lemon extract is optional but enhances the lemon flavor in the cream layer.
- For a visually attractive dessert, use a clear trifle dish or glass bowl to showcase the layers.
- This dessert can be prepared a day ahead, making it convenient for entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American