Angel food cake (make your own or shortcut with a boxed mix or store bought cake)
2 cups raspberries
1 tbsp sugar for raspberries
1/4 c sugar for whipped cream
1 tsp lime zest
A sprinkle more lime zest for the topping
1 c heavy or whipping cream
1/4 c sour cream
I made the angel food cake in loaf pans. To serve 12 took 1 loaf. For the photo I used a martini glass but we served the trifle in 6 oz dessert cups.
Cut angel food cake into bite-size chunks. (MUCH easier to do this if the angel food cake is frozen.)
Side note - have you ever tried to cut angel food cake? It's like cutting marshmallows. Yikes! That's why I found it easier the second time to cut the cake while it was frozen. Try not to hold on too tightly while cutting, the cake compresses very easily! Use a gentle, sawing motion with a serrated bread knife.
Mash the raspberries with a fork and toss with 1 tbsp sugar and lime zest. Let sit. (You can also hit the mash with some lime juice.)
Using a cold, metal mixing bowl whip the heavy cream, sour cream, 1/4 c of sugar until soft peaks form. Keep the bowl in the fridge until you are ready to do the mixing.
Distribute the cake among the dessert cups, top with mashed raspberries, add whipped cream and sprinkle lightly with lime zest. (I added blueberries because it's Maine!)
Let your guests know it's not a bowl of white bread but angel food cake. We got a few odd looks until I mentioned it was cake. ;-)
Use the juice from the lime for a margarita!