This trifle is a simple yet harmonious combination of berries, amaretto-soaked angel food cake and our classic Vanilla Custard. You can use frozen berries.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2003
- 1 angel food cake
- 1/4 cup almond liqueur
- 3 1/2 cups fresh strawberries quartered
- 1 1/2 cup fresh blueberry
- Vanilla Custard recipe
- 1 cup whipping cream
- 1/2 cup toasted sliced almonds
MethodCut cake into 1-inch (2.5 cm) cubes and place in bowl. Drizzle with liqueur and toss with fork. Set aside.
Set aside 1/2 cup (125 mL) of the strawberries and 1/4 cup (50 mL) of the blueberries in refrigerator for garnish.
Place one-third of the cake cubes in trifle bowl. Top with half of the remaining strawberries and one-third of the custard, spooning custard into gaps. Top with another third of the cake, pressing lightly, remaining blueberries and another third of the custard. Top with remaining cake, strawberries and custard. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream; spread over trifle. Sprinkle with almonds. Garnish with reserved berries.
Nutritional facts Per each of 16 servings: about
- Sodium 183 mg
- Protein 6 g
- Calories 259.0
- Total fat 11 g
- Cholesterol 125 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
- Iron 5.0
- Folate 14.0
- Calcium 12.0
- Vitamin A 13.0
- Vitamin C 35.0