Lemon Angel Trifle - cooking recipe

Ingredients

1 large angel cake or 2 angel loaves
1 envelope unflavored gelatin
1/2 c. cold water
3/4 c. lemon juice
1 1/4 c. sugar
6 eggs, separated
2 Tbsp. rum
1 pt. strawberries, sliced and sugared
2 c. heavy cream
2 Tbsp. grated lemon rind

Preparation

Break angel cake into walnut size pieces and put in a bowl. Sprinkle gelatin over water in bowl.
In top of double boiler, mix lemon juice with 1/2 cup sugar, egg yolks and lemon rind.
Stir and cook over hot water until thick.
Remove from heat and stir in gelatin mixture.
Set aside to cool.
Beat egg whites until foamy. Gradually beat in 1/2 cup of sugar, until mixture is stiff.
Fold into yolk mixture.
Beat 1 cup of cream until stiff and fold into yolk mixture.
Fold mixture into cake pieces.