Try it yourself - Trifle can be an incredibly easy, tasty, and gorgeous holiday dessert.
Step 1: Acquire ingredients
- angelfood cake (made from a box is dandy; purchased pre-made is also fine, and faster)
- 2 boxes french vanilla pudding (I used Jell-O instant)
- 4 cups whole milk (I often substitute half-and-half for extra richness)
- frozen fruit (I used cherries, blueberries, and raspberries from Trader Joe's)
- liqueur(s) of your choice (I like amaretto, irish cream, and any fruit-flavored liqueur)
- 2 cups heavy/whipping cream (make this fresh)
- 1 teaspoon vanilla extract
- pinch of salt
- brown sugar to taste (I use about 1/4 cup)
- grated chocolate on top (optional)
Go ahead and bake your angelfood cake, mix up your pudding, and whip your cream. These can be stored until you're ready to assemble the trifle.
I've made angelfood cake from a box and from scratch, and the difference isn't major- here you're combining it with so many other flavors that any such distinction would be lost. Purchased pre-made angelfood cakes will do, but tend to be a bit dry and sometimes taste off. Pound cake may be traditional, but I prefer angelfood because it's lighter, more absorbent, and complements the berries better.
I used a trifle bowl (purchased at Target for $14), but you can use any bowl. Glass is preferable, because then you can see all the pretty layers.
Step 2: Chop cake and layer
Chop your cake into smaller pieces, about 1 inch thick, and spread them in a dense layer across the bottom of your trifle dish or bowl.
The white interior of the cake looks best facing outwards for contrast with the fruit, so keep the darker edge pieces facing up. They'll disappear into the layers.