Classic English trifle is a Christmas tradition for many families. It is a wonderful mix of flavors and textures, yet surprisingly easy to make.
This is a quick take on the recipe.
You can use real English custard for this trifle recipe, or a box of vanilla pudding. They are not exactly the same, but close.
The same goes for the angel food cake. Making your own homemade from scratch is not difficult at all (with our recipe found here). You can also use a box of angel food cake mix or buy it pre made, whatever suits you.
The recipe calls for raspberries, but I love the look of raspberries, strawberries and blueberries together as in the image, so I would use that. Suit your own taste and use the berries that you prefer.
This recipe can also easily be multiplied to serve as many as you need, so it’s a great dessert for a crowd.
It looks best in a clear bowl so you can see all the delicious layers.
A Quick Trifle
- 1 package vanilla pudding, large, not instant or an equal amount of English custard
- 1 angel food cake
- 1 package raspberries, frozen, large, or an 2 pints fresh raspberries, or mix of your choice
- 2 pints whipping cream
- 1/4 cup brandy, or liqueur
- almonds, toasted, and/or fresh berries for decoration
- Tear the cake into pieces and place them in a large bowl. Drizzle the cake pieces with the brandy or liqueur and let set overnight (see Tip below), covered tightly. Make the pudding according to the directions on the package and allow to cool. Thaw the raspberries.
- When you are ready to assemble the trifle, whip the cream. In a bowl, layer the cake, raspberries, pudding and whipped cream. Repeat the layers ending with whipped cream.
- Decorate with toasted almonds and/or fresh raspberries. Refrigerate for a few hours before serving.
- I don’t think that the cake really has to sit overnight with the brandy. It does taste best though if the brandy has several hours to soak into the cake before serving.