Angel Food Cake Fruit Trifle

Angel Food Cake Fruit Trifle



Yield: Serves 8-10

Ingredients

  • 1 bundt pan sized angel food cake, homemade or store-bought
  • 5 - 6 cups fresh fruit*
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

For the vanilla pudding layer:

  • 2 2/3 cups whole milk, divided
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg


Instructions

  1. For the pudding (the pudding can be made up to a few days in advance): 
  2. In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
  3. While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
  4. Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly. 
  5. Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook it for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
  6. (If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover the pudding with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.


To assemble the trifle:

  1. Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing it as necessary.
  2. Make the fresh whipped cream by adding the heavy cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and continue beating until stiff peaks. Stir in vanilla. 
  3. To fill the trifle, add several chunks of angel food cake to the bottom of the dish. Dollop several spoonfuls of pudding around the cake. Add a variety of the fruit, followed by a few dollops of fresh whipped cream. Repeat process until the trifle is filled. (I don't bother making "perfect" layers).


Notes
*You can substitute a large box of store-bought instant vanilla pudding. Prepare according to package instructions.
*This trifle is completely adaptable to use the fruit you like/have on hand. I like to use strawberries, blueberries, blackberries, raspberries, pineapple, mandarin oranges, and grapes. You could add bananas, kiwi, or any other fruit you like.


source:http://tastesbetterfromscratch.com
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