Berry Almond Trifle
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Berry Almond TrifleThis trifle is a simple yet harmonious combination of berries, amaretto-soaked angel food cake and our classic Vanilla Custard. You can use frozen berries.1 user reviews.
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 259259 cal |
| pro | 6 g6g pro |
| total fat | 11 g11g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 34 g34g carb |
| fibre | 2 g2g fibre |
| chol | 125 mg125mg chol |
| sodium | 183 mg183mg sodium |
| % RDI: | - |
| calcium | 1212 calcium |
| iron | 55 iron |
| vit A | 1313 vit A |
| vit C | 3535 vit C |
| folate | 1414 folate |
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.
Ingredients
- 1 angel food cake 1 angel food cake
- 1/4 cup almond liqueur 1/4 cup almond liqueur
- 3-1/2 cups fresh strawberries , quartered3-1/2 cups fresh strawberries, quartered
- 1-1/2 cups fresh blueberries 1-1/2 cups fresh blueberries
- Vanilla Custard recipe Vanilla Custard recipe
- 1 cup whipping cream 1 cup whipping cream
- 1/2 cup toasted sliced almonds 1/2 cup toasted sliced almonds
Preparation
Cut 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.
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.
Additional information : Substitution: You can replace the almond liqueur with 1/4 cup (50 mL) apple juice mixed with 1/4 tsp (1 mL) almond extract.
Source : Canadian Living Magazine: December 2003
- Keywords : Dessert; Make-Ahead; Summer; Almonds; Blueberries; Strawberries; Almond liqueur; Cream; 300 calories;
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