Fruit Trifle
User Reviews
5
Fruit Trifle
Description
This Fruit Trifle builds from a base of angel food cake, layered with fresh fruit chosen according to preference. The pudding is prepared by cooking milk, sugar, cornstarch, salt, and egg into a thickened vanilla custard, which is then chilled to set. Whipped cream sweetened with powdered sugar and vanilla extract is folded in or layered with the pudding and fruit to introduce lightness and richness.
The combination of tender cake, smooth pudding, airy whipped cream, and juicy fruit creates a pleasing variety of textures and mild sweetness. The dessert is chilled to meld flavors and provide a cool finish.
Angel food cake can be homemade or store-bought; fruit can be any selection such as berries, pineapple, or tropical varieties. The pudding can be made in advance and refrigerated up to five days, and the cake can be prepared days ahead or frozen for longer storage, easing preparation before serving.
Ingredients
- 1 bundt pan angel food cake homemade or store-bought
- 5 - 6 cups Fruit fresh
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Vanilla pudding:
- 2 2/3 cups milk divided, whole
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
Pudding:
- In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
- While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
- Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly.
- Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
- (If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.
Whipped Cream:
- Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
Assembly:
- Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don't bother making "perfect" layers).
- Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).
Notes
- The vanilla pudding can be replaced with another flavor or store-bought instant pudding prepared as directed.
- Angel food cake substitutions include homemade or store-bought yellow or white cake based on preference.
- Use any fresh fruit available, such as strawberries, blueberries, blackberries, raspberries, pineapple, mandarin oranges, grapes, bananas, or kiwi.
- The pudding can be made up to 5 days ahead and kept refrigerated; the angel food cake can be made a few days in advance or frozen for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 90mg | 30% |
| Sodium | 113mg | 5% |
| Potassium | 149mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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