Apricot Angel Cake Dessert

Slice 9 apricot halves into 4 wedges each for garnish then chop remaining apricot halves. In a saucepan, combine sugar and gelatin; stir in apricot nectar. Cook over medium low heat, stirring frequently, until mixture comes to a boil. Quickly whisk about 3/4 cup of the hot mixture into the beaten eggs, then return egg mixture to the saucepan, stirring to blend. Continue to cook, stirring constantly, until slightly thickened, about 2 minutes. Chill until partially set.

Whip cream; fold into gelatin mixture with the chopped apricots. Fold into cake cubes. Turn mixture into a 13x9x2-inch baking dish. Chill for several hours before serving. Top each of the 12 portions with reserved apricot slices fanned in groups of three.
Angel cake dessert serves 12.

More Angel Food Cakes and Desserts
Burnt Sugar Angel Cake
Angel Food Cake
Angel Food Cake II
Brown Sugar Angel Food Cake
Low Fat Topping for Angel Food Cake
Summer Delight Angel Food Cake Dessert

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