Ingredients
Scale
- 4 cups cubed angel food cake or store-bought sponge cake
- 2 cups vanilla custard or pastry cream
- 2 cups vanilla yogurt
- 2 cups heavy cream, chilled, whipped with 2 tablespoons sugar
- 3 cups mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup crushed pineapple, drained (optional)
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish
Instructions
- Whisk vanilla custard until smooth.
- In a glass trifle bowl, layer cake cubes to cover the bottom.
- Spread a thin layer of pineapple and yogurt, then a layer of custard.
- Top with whipped cream, and scatter berries. Repeat layers until the bowl is full, finishing with whipped cream and berries.
- Chill 3 hours or up to overnight; garnish with mint before serving.
Notes
- Tip: Use gluten-free cake if needed.
- For a lighter version, substitute half the whipped cream with whipped yogurt.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Layered dessert
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320 Kcal
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
