Raspberry-Lemon Trifle

• 1/2 angel food cake
• 1 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 10 oz jar lemon curd
• 2 tbsp orange juice
• 1 pints fresh raspberries
• 1 tbsp granulated sugar
• 1 fresh mint sprig to garnish

1. cut shelf food cake into 3/4 " cubes
2. in large bowl beat cream and powdered sugar until soft peak forms
3. in small bowl stir in lemon cuts and orange juice
4. in another bowl toss raspberries with grandulated sugar.
5. Slightly crush raspberries
6. layer each in large glass starting with angel food

cake, heavy cream, powdered sugar, lemon curd, orange juice, fresh raspberries, sugar, mint

Taken from cookpad.com/us/recipes/330690-raspberry-lemon-trifle (may not work)