Grilled Angel Food Cake with Lemon Curd

Fill a medium saucepan with an inch of water and bring it to a simmer over medium high heat (if you have a double-boiler, heat an inch of water in the lower saucepan).Meanwhile, whisk together the egg yolks and sugar in a medium heat-proof bowl (or the upper saucepan of your double-boiler) until it’s smooth.

Whisk in the lemon juice and zest until the mixture is smooth.Once the water is simmering turn down the heat to low and place the bowl on top of the saucepan; the bowl should not touch the water (if you’re using a double-boiler, assemble the upper and lower saucepans).

Whisk the egg mixture continually until it thickens, about 15 minutes. It should be thick enough to coat the back of a wooden spoon.

Remove the saucepan from the heat and stir in each cube of butter one at a time, allowing each addition to melt before adding the next.

Transfer the curd to a bowl. If you’re not ready to serve the curd immediately, press a layer of plastic wrap on the surface of the curd to prevent a skin from forming and chill it in the refrigerator until you’re ready to use it.Preheat the panini grill to high heat.In batches, add the angel food cake slices to the grill. If your grill allows you to adjust the height of the upper plate: Close the lid so that the upper plate is resting on the cake without pressing it. Grill the cake slices until they’re toasted with grill marks, about a minute. Alternatively, you can leave the grill open and grill the cake slices for about 90 seconds per side.

Serve the grilled angel food cake with a few spoonfuls of lemon curd and fresh raspberries.