Tested till perfect Berry Almond Trifle

Berry Almond Trifle

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 16


  • 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
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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.

Nutritional Information Per each of 16 servings: about

cal 259 pro 6g total fat 11g sat. fat 5g
carb 34g fibre 2g chol 125mg sodium 183mg

% RDI:

calcium 12 iron 5 vit A 13 vit C 35
folate 14
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