Description
A delightful and colorful Fruit Trifle featuring layers of angel food cake, fresh mixed fruit, creamy homemade vanilla pudding, and fluffy whipped cream. This refreshing dessert is perfect for gatherings and is easy to assemble, combining light textures and sweet flavors in every bite.
Ingredients
Angel Food Cake
- 1 bundt pan angel food cake (homemade or store-bought)
Fresh Fruit
- 5 – 6 cups fresh fruit (such as berries, kiwi, peaches, grapes, or mango, washed and sliced as needed)
Vanilla Pudding
- 2 2/3 cups whole milk, divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Make the Pudding: In a medium saucepan over medium heat, bring 2 cups of the whole milk to a boil while stirring occasionally to prevent scorching.
- Prepare the Custard Base: In a large mixing bowl, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the remaining 2/3 cup of milk, ensuring the mixture is smooth and free of lumps. Add the egg and whisk thoroughly until completely blended.
- Combine Hot Milk with Mixture: Slowly pour the boiling milk into the sugar mixture while continuously stirring to temper the egg and avoid curdling.
- Cook the Pudding: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly until it comes to a simmer. Continue cooking for one additional minute until the pudding thickens.
- Finish the Pudding: Remove from heat and stir in the vanilla extract. If the pudding contains lumps, strain it through a fine mesh sieve for a smooth texture. Transfer the pudding to a heatproof bowl, cover with plastic wrap pressed directly on the surface to prevent skin formation, and refrigerate until completely chilled.
- Make the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream on high speed until it just begins to thicken. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat.
- Prepare the Cake and Fruit: Cut or tear the angel food cake into bite-sized chunks. Wash and slice the fresh fruit as needed for easy layering.
- Assemble the Trifle: In a large trifle dish or a clear glass bowl, start by placing a layer of angel food cake pieces on the bottom. Spoon several dollops of chilled vanilla pudding over the cake. Add a generous layer of mixed fresh fruit followed by several spoonfuls of whipped cream. Repeat these layers—cake, pudding, fruit, and whipped cream—until all components are used up or the dish is full. There’s no need for perfect layering; rustic is delicious.
- Chill and Serve: Refrigerate the assembled trifle until ready to serve, ideally for at least 1-2 hours to allow flavors to meld. Best enjoyed the day it is made, but it can be stored for 2-3 days in the refrigerator.
Notes
- Use fresh, ripe seasonal fruit for the best flavor and texture in your trifle.
- The pudding must be completely cooled before assembling to prevent melting the whipped cream.
- Angel food cake is light and airy, which complements the creamy layers; substitute with sponge cake if desired.
- If preferred, store-bought vanilla pudding can be used to save time, though homemade tastes freshest.
- To maintain the whipped cream’s texture, ensure the bowl and beaters are chilled before whipping.
- The trifle can be assembled several hours ahead but avoid layering too early to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American