Fresh Raspberry Lemon Angel Food Cake - Individual

Ingredients

• 1 angel food cake (cut into 1-inch x 1-inch x 1-inch cubes)
• 1 cup sweetened whipped cream
• 2 pints fresh raspberries

Lemon filling

• 1 1/2 cups superfine sugar
• 1/4 cup cornstarch
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 4 egg yolks
• 1/2 cup fresh lemon juice
• 2 cups cold water
• 1 1/2 teaspoons finely grated lemon zest
• 6 tablespoons butter, cut into pieces

Directions

1. 1

   In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.

2. 2

   Boil one minute and remove from heat.

3. 3

   Stir in lemon zest and butter, stirring constantly until the butter has melted completely.

4. 4

   Divide cake cubes into individual glasses

5. 5

   Pour warm lemon filling over cake

6. 6

   Top with fresh raspberries and cream.