A delightful, decadent desert that has just enough sunshine to make you smile during the long Winter season.

Hi you fine foodie folks out there! I’m so glad to finally have a beautiful dish to share with you for the beginning of our slow winter days. You gotta keep the sunshine in or Winter will get the best of you, I say. That’s just what this fantastic dessert does. I mean, who wouldn’t want a bite of fresh, lemony goodness.

If you know me, you know I like everything from scratch, as much as possible. While I was visiting a very dear friend, Barbara, we decided to make dinner together and we created this truffle dish for dessert. It turned out so good that I took pictures and decided to share with you, my fine foodie friends.

As you can see from the picture below, this is a sophisticated dish made from scratch but if you’re not up for all the details, you can use premade Angelfood and lemon pudding just the same.

Lemon Truffle Parfaits

Connie Taylor

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 4 servings

Ingredients

Lemon pudding

2 1/2 cups milk
3/4 cup cornstarch
3/4 cup sugar
3 Lg egg yolks slightly beaten
2 tbsp freshly grated lemon zest
pinch of salt
1/2 cup freshly squeezed lemon juice
2 tbsp butter room temperature

Angel Food Cake

5 egg whites
1/2 cup granulated sugar
3/4 cup powdered sugar
1/2 cup flour
2 tbsp fresh lemon juice
1 tbsp honey
1/8 tsp salt

Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar

Garnishes

1/2 cup raspberry jam/preserves
1/2 cup caramel sauce

Instructions

The lemon pudding

In a medium sauce pan, heat the milk on low heat and whisk in the corn starch and sugar.
Turn the heat to medium and stir every few minutes until the mixture begins to thicken some.
In a small bowl, whisk the egg yolks together.
Add a few ladles full of the hot milk mixture to the egg yolks to temper them.
Be sure to whisk while adding the milk so the eggs don't clump.
Slowly pour the egg mixture into the pan of milk while whisking.
Continue to cook and whisk over medium heat until thickened (the mixture should coat the back of a wooden spoon).
Pour the mixture into a bowl through a sieve (colander).
Add add the lemon juice, salt and butter.
Allow to cool to room temperature then refrigerate until ready to serve. (about 4 hours)

The Angelfood Cake

Preheat oven to 375 degrees F.
In a large bowl, use an electric mixer to beat the egg whites until they are very foamy.
Add the granulated sugar a couple tablespoons at a time, allowing the sugar to dissolve each time and continue to beat with the mixer until soft peaks form in the mixture.
Add the powdered sugar and flour to the bowl while continuing to mix by hand with a spatula.
Use a folding method while mixing to keep from deflating the eggs.
Once all the powdered sugar and flour are incorporated, fold in the lemon juice, honey and salt.
Pour the mixture into a 9 inch round pan and bake for 15 minutes or until a toothpick, when inserted into the center comes out clean.
Allow the cake to cool completely.

Whipped Cream

In a large bowl, combine the whipping cream and powdered sugar.
Whip with an electric hand mixer until stiff peaks form.

Assembly

Cut the cake into 32 small chunks.
Place 4 chunks into the bottom of (each) four tall serving glasses.
Pour about a 1/4 cup of the lemon pudding over the cake.
Spoon about 2 tablespoons of raspberry jam on top of the pudding.
Place 4 more chunks of cake on top of the raspberry jam.
Pour about 1/4 cup of lemon pudding on top of the jam.
Cover the tops of the parfaits with whipped cream and top with a drizzle of caramel sauce.
Garnish each dish with a pretty purple flower such as an impatient.
Refrigerate until ready to serve.

Notes

Can use 1/2 of a pre-made Angelfood cake and pre-made lemon pudding and whipped cream, if desired.

Recipe by: Connie Taylor @Happybellyfoodie.com

Lemon Truffle Parfaits