Pillsbury Recommends:

Lemon Angel Parfaits

Prep 25 min
Total 2 hr 25 min
Ingredients 6
Servings 8

Looking for a beautiful dessert? Then check out these lemon flavored parfaits made using coconut, raspberries and angel food cake - a delicious fluffy delight!

By Pillsbury Kitchens

Updated September 1, 2010

Ingredients

1/2

cup flaked coconut
1

(14 to 16-oz.) loaf angel food cake
1

(10-oz.) jar lemon curd
1

pint (2 cups) whipping cream
Fresh raspberries, if desired
Lemon strips, if desired

Steps

1

Heat coconut in medium skillet over medium heat until lightly toasted, stirring frequently. Cool 5 minutes or until completely cooled.
2

Using serrated knife; cut cake into 4 equal lengthwise slices. Reserve 1/4 cup lemon curd. Spread cut side of 2 cake slices with remaining lemon curd. Top each with 1 plain slice. Cut sandwiched slices into 3/4-inch pieces.
3

In medium bowl, beat reserved 1/4 cup lemon curd and whipping cream until stiff peaks form.
4

Place half of cake pieces in 8 parfait or tall stemmed glasses. Top each with 1/4 cup cream mixture and about 1/2 tablespoon toasted coconut. Repeat with remaining cake, cream and coconut. Refrigerate at least 2 hours or until serving time. Garnish with raspberries and lemon strips.

Lemon curd is made from eggs, sugar, butter, lemon juice and zest. It's a thick, opaque mixture with a concentrated tart-and-tangy lemon flavor. Traditionally, lemon curd is spread on scones; it also makes a delicious pie or tart filling. Look for it next to the jam, jelly or pie filling in the grocery store.
About 1 cup of lemon pie filling can be used in place of the lemon cured. Because the lemon flavor of the pie filling will be less concentrated, you may want to spoon any remaining filling on the cake cubes before topping it all with cream.