Berry Almond Trifle
This recipe makes 16 servings
|Per each of 16 servings: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: 12 to 16
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.
- 1 1angel food cake
- 1/4 cup 1/4cupalmond liqueur
- 3-1/2 cups 3-1/2cupsfresh strawberryfresh strawberries, quartered
- 1-1/2 cups 1-1/2cupsfresh blueberryfresh blueberries
- Vanilla Custard recipe
- 1 cup 1cupwhipping cream
- 1/2 cup 1/2cuptoasted sliced almonds
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.
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