How far ahead can I make this dessert?
We are celebrating Mom's birthday this weekend. She loves lemon desserts. She loves light desserts. The recipe below is one of her favorites that we haven't had in eons. My problem is Saturday is going to be a pretty full day. I would like to make it on Thursday or Friday to be served Saturday evening. What do you think?
Lemon Dessert (not a fancy name, but that is what Mom calls it)
1 angel food cake
6 eggs, separated
1 1/2 cups sugar, divided
1 1/2 Tablespoons lemon zest
3/4 cup fresh lemon juice
1/2 pint whipping cream, whipped
1 package unflavored gelatin
1/4 cup cool water
Cut brown parts off of cake. Break cake into walnut size pieces. Set aside.
Beat egg yolks. Add 3/4 cup of sugar, lemon zest, and lemon juice. Cook in double boiler over boiling water until thick. Add gelatin which has been dissolved in cool water.
Beat egg whites until stiff, gradually adding remaining 3/4 cup sugar. Continue beating until sugar is dissolved. Fold in lemon sauce.
Add cake to mixture. Fold in whipped cream. Spread in rectangular pan/dish. Cover and chill for several hours. Cut into squares to serve.