Victorian Raspberry Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (5 ounce) package vanilla pudding mix, not instant
  • 1
    pint whipping cream
  • 2
    tablespoons sugar
  • 1
    teaspoon vanilla
  • 1
    (10 ounce) jar seedless raspberry jam
  • 10
    ounces angel food cake
  • 23
    cup slivered almonds, toasted
  • mint sprig, for garnish
Advertisement

DIRECTIONS

  • Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
  • Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
  • Reserve as many raspberries & almonds as you desire for top garnish.
  • Prepare pudding.
  • Whip cream with sugar and vanilla.
  • Warm preserves until liquid.
  • In a straight sided trifle bowl place half the cake cubes.
  • Pour half the preserves over the cake.
  • Sprinkle half of raspberries and half of almonds over the preserves.
  • Cover with half the pudding.
  • Cover with half the whipped cream.
  • Repeat layers with remaining ingredients, finishing with whipped cream.
  • Chill at least four hours but overnight is best.
  • Garnish with reserved raspberries and almonds just before serving.
  • Garnish with mint if you like but it's beautiful without it.
Advertisement